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Your search for [author]Wilkinson, Jule returned 19 records. |
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Storage specifics.
by Wilkinson, Jule; [Chicago: Institutions Magazine, 1969.
Subject: Cold storage; Refrigeration and refrigerating machinery; Food industry and trade -- Sanitation; Food -- Storage.
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Special atmosphere themes for food service.
by Wilkinson, Jule; Chicago: Institutions/Volume feeding magazine, 1972.
Subject: Food service; Cookery for institutions, etc; Interior decoration.
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Increasing productivity in foodservice.
Chicago, Institutions: Volume Feeding Magazine, 1973.
Subject: Food service -- Labor productivity.
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The complete book of cooking equipment.
by Wilkinson, Jule; Boston: CBI Pub., 1981.
Subject: Food service -- Equipment and supplies; Kitchen utensils.
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The 3 C's of atmosphere (creation, collection, care).
by Wilkinson, Jule; Chicago: Institutions Magazine, 1969.
Subject: Hotels, taverns, etc. -- Furniture, equipment, etc.
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Guide to foodservice management : a collection of articles from publications of College and University Food services.
Chicago, Ill.: Institutions/Volume Magazine, 1972.
Subject: Food service -- Addresses, essays, lectures.
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Seasonings cookbook for quantity cuisine.
Boston: CBI, 1980.
Subject: Quantity cookery; Condiments; Spices.
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The components of communication.
Chicago: Institutions Magazine, 1968.
Subject: Hotel management; Restaurant management; Communication.
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Making the most of fruit on foodservice menus.
Boston: CBI Pub., 1977.
Subject: Cookery (Fruit); Quantity cookery.
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The complete book of cooking equipment.
by Wilkinson, Jule; Boston, Mass.: Cahners Books, 1975.
Subject: Kitchen utensils; Cookery for institutions, etc; Food service -- Equipment and supplies.
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