| 000 | 00938nam a2200253 a 4500 | ||
|---|---|---|---|
| 001 | vtls001948460 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226121358.0 | ||
| 008 | 110218s2001 nyua b 001 0 eng | ||
| 020 | _a0471369470 | ||
| 039 | 9 |
_a201102181357 _bVLOAD _c201010041331 _dpushpa _c201010041327 _dpushpa _c200811271217 _dshuhada _y200407271918 _zVLOAD |
|
| 082 | 0 | 4 |
_a642.5 _bMAC |
| 100 | 1 |
_aMcVety, Paul J. _911697 |
|
| 245 | 1 | 0 |
_aFundamentals of menu planning / _cPaul J. McVety, Bradley J. Ware, Claudette Lévesque Ware |
| 250 | _a2nd ed. | ||
| 260 |
_aNew York : _bWiley, _cc2001. |
||
| 300 |
_aix, 225 p. : _bill. ; _c28 cm. |
||
| 504 | _aIncludes bibliographical references (p. 221-222) and index. | ||
| 650 | 0 | _aFood service. | |
| 650 | 0 |
_aMenus. _911694 |
|
| 700 | 1 |
_aWare, Bradley J. _q(Bradley John), _d1953- _931497 |
|
| 700 | 1 |
_aWare, Claudette Levesque _931496 |
|
| 920 | _aTCHT : 621211 (R) ; 622497, 622606, 622607, 622608 | ||
| 999 |
_c181851 _d181851 |
||