| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:123734169:1758 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:123734169:1758?format=raw |
LEADER: 01758cam a2200457Ia 4500
001 57342150
003 OCoLC
005 20151005050545.0
008 041221s2005 njua b 001 0 eng
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050 04 $aTX943$b.F57 2005
082 00 $a647.95$222
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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
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (p. 201-202) and index.
650 0 $aFood service.
710 2 $aCulinary Institute of America.
907 $a.b19682773$b12-20-18$c11-09-05
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