| Record ID | marc_loc_2016/BooksAll.2016.part34.utf8:127283731:1299 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part34.utf8:127283731:1299?format=raw |
LEADER: 01299cam a2200325 a 4500
001 2007021310
003 DLC
005 20080401120914.0
008 070521s2009 njua b 001 0 eng
010 $a 2007021310
020 $a9780470072677 (paper : alk. paper)
020 $a0470072679 (paper : alk. paper)
035 $a(OCoLC)ocn137244688
035 $a(OCoLC)137244688
040 $aDLC$cDLC$dBTCTA$dBAKER$dYDXCP$dC#P$dCDX$dBWX$dDLC
050 00 $aTX911.3.M45$bM38 2009
082 00 $a642/.5$222
100 1 $aMcVety, Paul J.
245 10 $aFundamentals of menu planning /$cby Paul J. McVety, Bradley J. Ware & Claudette Lévesque Ware.
250 $a3rd ed.
260 $aHoboken, N.J. :$bJohn Wiley & Sons,$cc2009.
300 $axiii, 258 p. :$bill. ;$c28 cm.
504 $aIncludes bibliographical references (p. 243-245) and index.
650 0 $aMenus.
650 0 $aFood service.
700 1 $aWare, Bradley J.$q(Bradley John),$d1953-
700 1 $aWare, Claudette Lévesque.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip0719/2007021310.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0827/2007021310-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0827/2007021310-d.html