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in00005866498 |
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OCoLC |
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20220616022541.0 |
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170603s1969 xx a ob 000 0 eng d |
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|a MSU_31293025334735
|b local
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|a (OCoLC)988873397
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|a OCLCE
|b eng
|c OCLCE
|d UtOrBLW
|
049 |
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|a QEMO
|a EEMT
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099 |
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|a MSU ONLINE THESIS
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100 |
1 |
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|a Prokosch, Josita,
|e author.
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245 |
1 |
4 |
|a The application of industrial engineering principles to the design and layout of a food service facility /
|c by Sister Josita Prokosch.
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260 |
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|c 1969.
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300 |
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|a 1 online resource (iv, 26 pages) :
|b illustrations
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336 |
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|a text
|b txt
|2 rdacontent
|
337 |
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|a computer
|b c
|2 rdamedia
|
338 |
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|a online resource
|b cr
|2 rdacarrier
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500 |
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|a "A problem submitted to the Dean of the College of Home Economics, Michigan State University, in partial fulfillment of the requirements for the degree of Master of Science, Department of Institution Administration, 1969."
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504 |
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|a Includes bibliographical references (pages 25-26).
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588 |
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|a Description based on print version record.
|
500 |
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|a Electronic resource.
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650 |
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0 |
|a Food service management.
|0 http://id.loc.gov/authorities/subjects/sh85050331
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650 |
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0 |
|a Universities and colleges
|x Food service.
|0 http://id.loc.gov/authorities/subjects/sh85141123
|
650 |
|
7 |
|a Food service management.
|2 fast
|0 (OCoLC)fst00931156
|
650 |
|
7 |
|a Universities and colleges
|x Food service.
|2 fast
|0 (OCoLC)fst01161782
|
776 |
1 |
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|c Original
|w (OCoLC)55977879
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856 |
4 |
0 |
|u https://doi.org/doi:10.25335/M54J09X33
|z Connect to online resource - All users
|t 0
|
907 |
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|y .b128521442
|b 220601
|c 180801
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|a (2)th
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|i 3
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f |
f |
|p Non-Circulating
|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Online Resource
|d MSU Online Resource
|t 0
|e MSU ONLINE THESIS
|h Other scheme
|i Electronic Resource
|n 1
|
856 |
4 |
0 |
|t 0
|u https://doi.org/doi:10.25335/M54J09X33
|y Connect to online resource - All users
|