001 |
|
91570 |
009 |
|
|a(OCoLC)ocm73742965
|
009 |
|
|a(OCoLC)73742965
|
009 |
|
|a14598215
|
010 |
1
|
|a0470140534|b(hbk.)
|
010 |
1
|
|a0471475777|dNT2698|b(pbk.)
|
010 |
1
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|a9780470140536|b(pbk.)
|
010 |
1
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|a9780471475774|b(hbk.)
|
020 |
|
|aus|aGBA741167
|
020 |
|
|aus|aGBA736749
|
020 |
|
|aus|b2006034746
|
100 |
|
|a201017s2d2008 y y01 b
|
101 |
0
|
|aeng
|
102 |
|
|aus|bnj
|
105 |
|
|aa a 001yy
|
200 |
1
|
|aManagement by menu|fLendal H. Kotschevar, Diane Withrow
|
205 |
|
|a4th ed
|
210 |
|
|aHoboken, N.J|cJohn Wiley|dc2008
|
215 |
1
|
|axv, 411 p|cill|d24 cm
|
320 |
|
|aIncludes bibliographical references (p. 387-388) and index
|
606 |
|
|2lc|aFood service management
|
676 |
|
|a647.95068|v22
|
680 |
|
|aTX943|bK66 2008
|
700 |
1
|
|aKotschevar|bLendal Henry|f1908
|
702 |
1
|
|aWithrow|bDiane
|
801 |
0
|
|acw|bBIB|c20080901
|
801 |
0
|
|bDLC
|
801 |
1
|
|acw|bnational library|c20080901
|