| Record ID | marc_nuls/NULS_PHC_180925.mrc:76819589:1629 |
| Source | marc_nuls |
| Download Link | /show-records/marc_nuls/NULS_PHC_180925.mrc:76819589:1629?format=raw |
LEADER: 01629pam 22003494a 4500
001 9922320720001661
005 20150423143246.0
008 051201s2007 njua b 001 0 eng
010 $a 2005035006
020 $a0471429813 (cloth)
020 $a9780471429814 (cloth)
035 $a(CSdNU)u287268-01national_inst
035 $a(OCoLC)62493367
035 $a(OCoLC)62493367
035 $a(OCoLC)62493367
040 $aDLC$cDLC$dYDX$dBAKER$dOrLoB-B
049 $aCNUM
050 00 $aTX921$b.S34 2007
082 00 $a642/.4$222
100 1 $aScanlon, Nancy Loman.
245 10 $aCatering management /$cNancy Loman Scanlon.
250 $a3rd ed.
260 $aHoboken, N.J. :$bJohn Wiley & Sons,$cc2007.
300 $axv, 283 p. :$bill. ;$c29 cm.
504 $aIncludes bibliographical references (p. [275]-276) and index.
505 0 $a1. Historical banqueting -- 2. Styles of catering operations -- 3. Catering foodservice development -- 4. Catering sales and marketing and computer-software support -- 5. Catering menu program -- 6. Food-and-beverage operational controls -- 7. Catering menu pricing and controls -- 8. Catering menu design -- 9. Catering beverage management -- 10. Quality-service and standards training -- 11. Managing catering equipment.
650 0 $aCaterers and catering$xManagement.
938 $aBaker & Taylor$bBKTY$c65.00$d65.00$i0471429813$n0006658256$sactive
947 $fSOBM-HM$hCIRCSTACKS$p$55.90$q1
949 $aTX 921 .S34 2007$i31786102317358
994 $a92$bCNU
999 $aTX 921 .S34 2007$wLC$c1$i31786102317358$d3/11/2013$e3/5/2013 $lCIRCSTACKS$mNULS$n5$rY$sY$tBOOK$u12/6/2006