Rec.Status | n |
Bib.Stage | Normal |
Create | bat |
Modify | |
Rec.Type | a |
Language | eng |
Entry d. | 2007/06/14 |
Update d. | 2010/04/26 |
Bib.Level | m |
Pub Ctry. | |
Date1 | 1996 |
Date2 | 0 |
Tag | Ind | Content |
001 | ## | 0000-3306 |
003 | ## | 0000-2670 |
016 | ## | M0027162 |
020 | ## | 0471577464 |
035 | ## | main000003306 |
082 | ## | 647.95 \bR191I 1996 |
100 | ## | Rande, Wallace L |
245 | ## | Introduction to professional foodservice /\cWallace L. Rande |
260 | ## | New York, NY : \bWiley, \c1996 |
300 | ## | x, 285 p : \bill |
650 | ## | Food service |
650 | ## | Food service \xSanitation |
650 | ## | Food service management |
650 | ## | Menus |
690 | ## | Faculty of Liberal Arts \xHotel Studies and Tourism |
690 | ## | International Program \xHotel and Tourism Management |
910 | ## | 1,119 |
930 | ## | General |
949 | ## | Central Library - 2nd floor |
|