| Record ID | marc_loc_2016/BooksAll.2016.part28.utf8:196251753:1113 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part28.utf8:196251753:1113?format=raw |
LEADER: 01113cam a22003014a 4500
001 2001017547
003 DLC
005 20040621200956.0
008 010108s2001 nyua b 001 0 eng
010 $a 2001017547
020 $a0471369470 (pbk. : alk. paper)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX911.3.M45$bM38 2001
082 00 $a642/.5$221
100 1 $aMcVety, Paul J.
245 10 $aFundamentals of menu planning /$cPaul J. McVety, Bradley J. Ware, Claudette Lévesque.
250 $a2nd ed.
260 $aNew York :$bWiley,$cc2001.
300 $aix, 225 p. :$bill. ;$c28 cm.
504 $aIncludes bibliographical references (p. 221-222) and index.
650 0 $aMenus.
650 0 $aFood service.
700 1 $aWare, Bradley J.$q(Bradley John),$d1953-
700 1 $aLévesque, Claudette.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/bios/wiley044/2001017547.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/description/wiley037/2001017547.html
856 4 $3Table of Contents$uhttp://www.loc.gov/catdir/toc/onix05/2001017547.html