| 000 | 01086cam a2200313 i 4500 | ||
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| 003 | OSt | ||
| 005 | 20240123152620.0 | ||
| 008 | 940308s1994 ilua b 001 0 eng d | ||
| 020 |
_a0915452731 _cRM365.40 _qhardback |
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| 039 | 9 |
_a20240111092350.0 _c20240111092350.0 _h7 _iMOHAMAD FADHLI BIN MUSTAFA |
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| 040 |
_aLOC _cLOC _beng _erda |
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| 082 | 0 | 4 |
_a647.95 _223 |
| 090 | 0 | 0 |
_a647.95 _bKOT |
| 100 | 1 |
_aKotschevar, Lendal H. _q(Lendal Henry), _d1908-2007 _eauthor. |
|
| 245 | 1 | 0 |
_aManagement by menu / _cLendal H. Kotschevar, Marcel R. Escoffier. |
| 250 | _aThird edition. | ||
| 264 | 1 |
_a [Chicago, Ill.] : _bNational Restaurant Association, Educational Foundation, _c1994 |
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| 264 | 4 | _a©1994 | |
| 300 |
_axi, 387 pages : _billustrations ; _c24 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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| 500 | _aIncludes index | ||
| 504 | _aBibliography : pages [371]-372 | ||
| 650 | 1 | 0 | _aFood service management |
| 700 | 1 |
_aEscoffier, Marcel Robert, _d1949- _eauthor. |
|
| 710 | 2 | _aEducational Foundation (National Restaurant Association) | |
| 942 |
_2ddc _cKPT |
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| 999 |
_c9609 _d9609 |
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