| Record ID | marc_loc_2016/BooksAll.2016.part31.utf8:171443757:1164 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part31.utf8:171443757:1164?format=raw |
LEADER: 01164cam a22003014a 4500
001 2004030255
003 DLC
005 20061227150843.0
008 041221s2005 njua b 001 0 eng
010 $a 2004030255
015 $aGBA556744$2bnb
016 7 $a013245624$2Uk
020 $a0764557475 (cloth)
035 $a(OCoLC)ocm57342150
040 $aDLC$cDLC$dUKM$dC#P$dBAKER$dDLC
042 $apcc
050 00 $aTX943$b.F57 2005
082 00 $a647.95$222
100 1 $aFischer, John W.
245 10 $aAt your service :$ba hands-on guide to the professional dining room /$cThe Culinary Institute of America ; John W. Fischer.
260 $aHoboken, N.J. :$bJ. Wiley,$cc2005.
300 $a210 p. :$bill. ;$c23 cm.
504 $aIncludes bibliographical references (p. 201-202) and index.
650 0 $aFood service.
710 2 $aCulinary Institute of America.
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/ecip055/2004030255.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0617/2004030255-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0617/2004030255-d.html