Development of data bases and recipe adjustment by percentage method using electronic data processing in a college residence hall foodservice system
| dc.contributor.author | Torrence, Barbara Louise Chapin | en_US |
| dc.date.accessioned | 2011-07-29T22:29:00Z | |
| dc.date.available | 2011-07-29T22:29:00Z | |
| dc.date.digitized | 2011 | en_US |
| dc.date.issued | 1975 | en_US |
| dc.date.published | 1975 | en_US |
| dc.description | Digitized by Kansas Correctional Industries | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/11272 | |
| dc.language | en_US | en_US |
| dc.publisher | Kansas State University | en_US |
| dc.rights.accessRights | This volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu. | en_US |
| dc.standard.bitdepth | 8 bit grayscale | en_US |
| dc.standard.capturehardware | Fujitsu fi-5120C | en_US |
| dc.standard.capturesoftwaresettings | Scandall 21 Version 4.3.11 | en_US |
| dc.standard.resolution | 200 dpi | en_US |
| dc.subject.LCSH | Food service | en_US |
| dc.subject.LCSH | Electronic data processing | en_US |
| dc.subject.LCSH | Quantity cooking | en_US |
| dc.title | Development of data bases and recipe adjustment by percentage method using electronic data processing in a college residence hall foodservice system | en_US |
| dc.type | Thesis | en_US |
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