| 000 | 01377pam a2200361 i 4500 | ||
|---|---|---|---|
| 001 | 670697 | ||
| 003 | OSt | ||
| 005 | 20241206090549.0 | ||
| 008 | 950317s1996 nyua b 001 0 eng | ||
| 020 |
_a0471577464 _cRM261.10 _qhardback |
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| 020 | _a9780471577461 | ||
| 039 | 9 |
_c20241206090017.0 _h22 _iNUR SALIZAH NG ABDULLAH |
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| 040 |
_aLOC _beng _cLOC _dPTSS _erda |
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| 082 | 0 | 4 |
_a647.95 _220 |
| 090 | 0 | 0 |
_a647.95 _bRAN |
| 100 | 1 |
_aRande, Wallace L., _eauthor. _99639 |
|
| 245 | 1 | 0 |
_aINTRODUCTION TO PROFESSIONAL FOODSERVICE / _cWallace L. Rande. |
| 246 | 3 | 0 | _aProfessional foodservice |
| 264 | 1 |
_aNew York : _bJohn Wiley, _c1996 |
|
| 264 | 4 | _c©1996 | |
| 300 |
_ax, 285 pages ; _billustrations ; _c25 cm |
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| 336 |
_2rdacontent _atext |
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| 337 |
_2rdamedia _aunmediated |
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| 338 |
_2rdacarrier _avolume |
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| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 1 | 0 |
_aFood service. _99642 |
| 856 | 4 |
_uhttps://archive.org/details/introductiontopr0000rand/mode/2up _zFree eBook from Internet Archive |
|
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley032/95013388.html |
| 856 | 4 |
_3Table of Contents _uhttp://www.loc.gov/catdir/toc/onix03/95013388.html |
|
| 906 |
_a7 _bcbc _corignew _d1 _eocip _f19 _gy-gencatlg |
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| 942 |
_2ddc _cBK |
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| 999 |
_c7719 _d7719 |
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