| 000 | 01209cam a2200325 i 4500 | ||
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| 001 | vtls003024986 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226104505.0 | ||
| 008 | 110218t20052005njua b 001 0 eng | ||
| 020 | _a0471450286 (hardback) | ||
| 020 | _a9780471450283 (hardback) | ||
| 020 | _a0471708674 (paperback : workbook) | ||
| 020 | _a9780471708674 (paperback : workbook) | ||
| 039 | 9 |
_a201809071434 _bVLOAD _c201603111103 _dpushpa _c201102181401 _dVLOAD _c201102181358 _dVLOAD _y200512011304 _zpushpa |
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| 040 | _erda | ||
| 082 | 0 | 4 |
_a647.95068 _bWAL |
| 100 | 1 |
_aWalker, John R., _d1944- _916407 |
|
| 245 | 1 | 4 |
_aThe restaurant : _bfrom concept to operation / _cJohn R. Walker and Donald E. Lundberg. |
| 250 | _a4th edition | ||
| 264 | 1 |
_aHoboken, N.J. : _bWiley, _c2005. |
|
| 264 | 4 | _c©2005. | |
| 300 |
_axvii, 414 pages : _billustrations ; _c25 cm. + _e1 workbook (x, 86 pages ; 24 cm.) |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 |
_aRestaurant management. _911637 |
|
| 700 | 1 |
_aLundberg, Donald E. _912312 |
|
| 920 | _aSHT : 641308, 641309, 641929, 641930, 641951, 641952 | ||
| 999 |
_c38999 _d38999 |
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