At your service  a hands-on guide to the professional dining room 
The Culinary Institute of America ; John W. Fischer. 
 - Hoboken, N.J.  J. Wiley  c2005. 
 - 210 p.  ill.  23 cm. 
<br/><br/>Includes bibliographical references (p. 201-202) and index. 
<br/><br/><label>ISBN: </label>0764557475 (cloth) 
<br/><br/><label>LCCN: </label>2004030255 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service
<br/><br/><label>LC Class. No.: </label>TX943  / .F57 2005 
<br/><br/><label>Dewey Class. No.: </label>647.95  / A861