| Record ID | marc_loc_2016/BooksAll.2016.part08.utf8:15514524:847 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part08.utf8:15514524:847?format=raw |
LEADER: 00847cam a2200241 4500
001 73076322
003 DLC
005 20110823081934.0
008 690918s1969 nyu b 001 0 eng
010 $a 73076322
040 $aDLC$cDLC$dDLC
050 00 $aTX945$b.R63
082 00 $a641.5/023
100 1 $aRosenthal, Jacob,$d1906-
245 10 $aOpportunities in food preparation and service;$bthe professional chef,$cby Jacob Rosenthal and Le Roi A. Folsom.
260 $aNew York,$bEducational Books Division of Universal Pub. and Distributing Corp.$c[1969]
300 $a144 p.$c21 cm.
490 0 $aVocational guidance manuals, V170
504 $aBibliography: p. 142.
650 0 $aFood service$xVocational guidance.
650 0 $aCooking$xVocational guidance.
700 1 $aFolsom, Le Roi A.,$ejoint author.
740 $aFood preparation and service.