<?xml version="1.0" encoding="utf-8" ?> <rss version="2.0" xmlns:opensearch="http://a9.com/-/spec/opensearch/1.1/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom"> <channel> <title> <![CDATA[Taylor's Library Search for 'Provider:Éd. BPI,'with limit(s): 'suppress:false']]> </title> <!-- prettier-ignore-start --> <link> https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-search.pl?idx=&#38;q=Provider%3A%C3%89d.%20BPI%2C&#38;sort_by=relevance&#38;format=rss </link> <!-- prettier-ignore-end --> <atom:link rel="self" type="application/rss+xml" href="https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-search.pl?idx=&#38;q=Provider%3A%C3%89d.%20BPI%2C&#38;sort_by=relevance&#38;format=rss" /> <description> <![CDATA[ Search results for 'Provider:Éd. BPI,'with limit(s): 'suppress:false' at Taylor's Library]]> </description> <opensearch:totalResults>2</opensearch:totalResults> <opensearch:startIndex>0</opensearch:startIndex> <opensearch:itemsPerPage>50</opensearch:itemsPerPage> <atom:link rel="search" type="application/opensearchdescription+xml" href="https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-search.pl?idx=&#38;q=Provider%3A%C3%89d.%20BPI%2C&#38;sort_by=relevance&#38;format=opensearchdescription" /> <opensearch:Query role="request" searchTerms="idx%3D%26q%3DProvider%253A%25C3%2589d.%2520BPI%252Csuppress%3Afalse" startPage="" /> <item> <title> Bac pro restauration : sujets des épreuves, organisation et production culinaire, service et commercialisation, restauration et sciences appliquées, gestion, mathématiques ainsi que de nombreux conseils de professionnels. </title> <dc:identifier>ISBN:2857082797 (pbk.) | 9782857082798 (pbk.)</dc:identifier> <!-- prettier-ignore-start --> <link>https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=182951</link> <!-- prettier-ignore-end --> <description> <![CDATA[ <p> [Paris] : Éd. BPI, 2000 .<br /> 243 p. : , &quot;Annales abc pro restauration 96,97,98,99&quot; 21 cm..<br /> 2857082797 (pbk.) | 9782857082798 (pbk.) </p> ]]> <![CDATA[ <p> <a href="https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-reserve.pl?biblionumber=182951">Place hold on <em>Bac pro restauration :</em></a> </p> ]]> </description> <guid>https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=182951</guid> </item> <item> <title> Bac pro restauration : sujets et corrigés des épreuves : organisation et production culinaire, service et commercialisation, restauration et sciences appliquées, gestion, mathématiques. </title> <dc:identifier>ISBN:2857083718 (pbk.) | 9782857083719 (pbk.)</dc:identifier> <!-- prettier-ignore-start --> <link>https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=183222</link> <!-- prettier-ignore-end --> <description> <![CDATA[ <p> [Paris] : Éd. BPI, 2001 .<br /> 248 p. ; , &quot;Annales bac pro restauration&quot; 21 cm..<br /> 2857083718 (pbk.) | 9782857083719 (pbk.) </p> ]]> <![CDATA[ <p> <a href="https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-reserve.pl?biblionumber=183222">Place hold on <em>Bac pro restauration :</em></a> </p> ]]> </description> <guid>https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=183222</guid> </item> </channel> </rss>
