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OCoLC |
| 005 |
20220616104934.0 |
| 008 |
010108t20012001nyua b 001 0 eng |
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|a 2001017547
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|a GBA1-Z7689
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|a 0471369470 (pbk. : alk. paper)
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|a (OCoLC)45714678
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| 040 |
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|a DLC
|c DLC
|d UKM
|d AGL
|d EEM
|d UtOrBLW
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| 042 |
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|a pcc
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|a EEMB
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0 |
|a TX911.3.M45
|b M38 2001
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| 070 |
0 |
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|a TX911.3.M45
|b M38 2001
|
| 072 |
|
0 |
|a T120
|
| 082 |
0 |
0 |
|a 642/.5
|2 21
|
| 100 |
1 |
|
|a McVety, Paul J.
|0 http://id.loc.gov/authorities/names/n88106944
|
| 245 |
1 |
0 |
|a Fundamentals of menu planning /
|c Paul J. McVety, Bradley J. Ware, Claudette Lévesque.
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| 250 |
|
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|a Second edition.
|
| 260 |
|
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|a New York :
|b Wiley,
|c [2001], ©2001.
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| 300 |
|
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|a ix, 225 pages :
|b illustrations ;
|c 28 cm
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier
|
| 504 |
|
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|a Includes bibliographical references (pages 221-222) and index.
|
| 650 |
|
0 |
|a Menus.
|0 http://id.loc.gov/authorities/subjects/sh85083733
|
| 650 |
|
0 |
|a Food service.
|0 http://id.loc.gov/authorities/subjects/sh85050320
|
| 700 |
1 |
|
|a Ware, Bradley J.
|q (Bradley John),
|d 1953-
|0 http://id.loc.gov/authorities/names/n88106945
|
| 700 |
1 |
|
|a Lévesque, Claudette.
|
| 856 |
4 |
1 |
|z Connect to: Table of contents - All users
|u http://catdir.loc.gov/catdir/toc/onix05/2001017547.html
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| 952 |
f |
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|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 TX911.3.M45 M38 2001
|h Library of Congress classification
|i Printed Material
|m 31293002997140
|n 1
|
