|
|
|
|
| LEADER |
00664cam a2200205 7i4500 |
| 001 |
0000004347 |
| 005 |
20160322090000.0 |
| 020 |
|
|
|a 0471369470
|
| 090 |
0 |
0 |
|a TX911.3.M45
|b M84 2001
|
| 100 |
1 |
|
|a McVety, Paul J
|
| 245 |
1 |
0 |
|a Fundamentals of menu planning
|c Paul J. McVety, Bradley J. Ware, Claudette Levesque.
|
| 250 |
|
|
|a 2nd ed.
|
| 260 |
|
|
|a New York:
|b John Wiley & Sons,
|c 2001.
|
| 300 |
|
|
|a ix, 225 p.:
|b ill.;
|c 28 cm.
|
| 504 |
|
|
|a Includes bibliographical references and index
|
| 650 |
0 |
0 |
|a Food service
|
| 650 |
0 |
0 |
|a Menus
|
| 700 |
1 |
|
|a Ware, Bradley J.(
|d 1953-)
|
| 700 |
1 |
|
|a Levesque, Claudette
|
| 999 |
|
|
|a 0000003115
|b BOK
|c OPEN SHELF
|e 2nd Floor, Shah Alam
|
