| Record ID | marc_columbia/Columbia-extract-20221130-006.mrc:348566578:958 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-006.mrc:348566578:958?format=raw |
LEADER: 00958cam a2200301 4500
001 2808460
005 20221013014819.0
008 750122s1973 enkae b 001 0 eng
010 $a 74196731
015 $aGB74-05250
020 $a0851395333
035 $a(OCoLC)ocm01230349
035 $9ARS8326CU
035 $a2808460
040 $aDLC$cDLC$dZCU
050 00 $aTX912$b.L37
082 0 $a725/.71
099 $aAA$a7855$aL443
100 1 $aLawson, Fred R.$0http://id.loc.gov/authorities/names/n50037212
245 10 $aPrinciples of catering design /$cby Fred Lawson.
260 $a[London] :$bArchitectural Press,$c1973.
300 $a148 pages :$billustrations, plans ;$c31 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
504 $aBibliography: p. 145.
500 $aIncludes index.
650 0 $aFood service$xEquipment and supplies.$0http://id.loc.gov/authorities/subjects/sh85050321
852 80 $boff,ave$hAA7855 L443