| 000 | 01203pam a2200301 a 4500 | ||
|---|---|---|---|
| 001 | 670697 | ||
| 003 | OSt | ||
| 005 | 20030910200201.0 | ||
| 008 | 950317s1996 nyua b 001 0 eng | ||
| 010 | _a 95013388 | ||
| 020 | _a0471577464 (cloth : alk. paper) | ||
| 040 |
_aDLC _cDLC _dDLC |
||
| 050 | 0 | 0 |
_aTX 911 _b.R33 1996 |
| 082 | 0 | 0 |
_a647.95 _220 |
| 100 | 1 | _aRande, Wallace L. | |
| 245 | 1 | 0 |
_aIntroduction to professional foodservice / _cWallace L. Rande. |
| 246 | 3 | 0 | _aProfessional foodservice |
| 260 |
_aNew York : _bJohn Wiley, _cc1996. |
||
| 300 |
_ax, 285 p. ; _bill. ; _c25 cm. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aFood service. | |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley032/95013388.html |
| 856 | 4 |
_3Table of Contents _uhttp://www.loc.gov/catdir/toc/onix03/95013388.html |
|
| 906 |
_a7 _bcbc _corignew _d1 _eocip _f19 _gy-gencatlg |
||
| 942 |
_2lcc _cBOOK |
||
| 999 |
_c2836 _d2836 |
||
| 952 |
_p2001-0845 _40 _00 _bMAIN _10 _oTX 911 .R33 1996 _d2001-01-01 _t1 _70 _cOpen Collection _2lcc _yBOOK _aMAIN |
||