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| LEADER |
00000nam a2200000 a 4500 |
| 001 |
in00001331908 |
| 003 |
OCoLC |
| 005 |
20220616054346.0 |
| 008 |
900312s1990 miua 000 0 eng d |
| 020 |
|
|
|a 0932235069
|
| 035 |
|
|
|a (OCoLC)21201568
|
| 040 |
|
|
|c EEM
|d UtOrBLW
|
| 049 |
|
|
|a EEMB [c.1][c.2][c.3][c.4]
|c 1-4
|
| 090 |
|
|
|a TX945
|b .K32 1990
|
| 100 |
1 |
|
|a Kasavana, Michael L.,
|d 1947-
|0 http://id.loc.gov/authorities/names/n78025245
|
| 245 |
1 |
0 |
|a Menu engineering :
|b a practical guide to menu analysis /
|c Michael L. Kasavana and Donald I. Smith.
|
| 250 |
|
|
|a Revised edition.
|
| 260 |
|
|
|a Okemos, Mich. :
|b Hospitality Publications,
|c 1990.
|
| 300 |
|
|
|a iv, 161 pages :
|b illustrations ;
|c 28 cm
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier
|
| 650 |
|
0 |
|a Menus
|x Pricing.
|0 http://id.loc.gov/authorities/subjects/sh85083733
|
| 650 |
|
0 |
|a Menu design.
|0 http://id.loc.gov/authorities/subjects/sh88006818
|
| 650 |
|
0 |
|a Restaurants
|x Prices.
|0 http://id.loc.gov/authorities/subjects/sh85113249
|
| 700 |
1 |
|
|a Smith, Donald I.
|0 http://id.loc.gov/authorities/names/n83162450
|
| 907 |
|
|
|y .b23311071
|b 211113
|c 980609
|
| 998 |
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|a bu
|b 980604
|c m
|d a
|e -
|f eng
|g miu
|h 0
|i 3
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| 935 |
|
|
|a AMG8013
|
| 999 |
f |
f |
|i 4db425a5-f602-5af1-aeff-843f5bfe3c2b
|s 190a43dd-50e1-522a-9fa6-2f5285b9156d
|t 0
|
| 952 |
f |
f |
|p Can Circulate
|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Gast Business Library
|d MSU Gast Business Library
|t 0
|e TX945 .K32 1990
|h Library of Congress classification
|i Printed Material
|m 31293003260449
|n 3
|
