| 001 |
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91570 |
| 009 |
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|a(OCoLC)ocm73742965
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| 009 |
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|a(OCoLC)73742965
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|a0470140534|b(hbk.)
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|aus|b2006034746
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|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
|
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