Development of data bases and recipe adjustment by percentage method using electronic data processing in a college residence hall foodservice system

Torrence, Barbara Louise Chapin2011-07-292011-07-291975http://hdl.handle.net/2097/11272Digitized by Kansas Correctional IndustriesFood serviceElectronic data processingQuantity cookingDevelopment of data bases and recipe adjustment by percentage method using electronic data processing in a college residence hall foodservice systemThesisThis 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.