| 000 | 01123cam a2200373 a 4500 | ||
|---|---|---|---|
| 001 | 000521421 | ||
| 003 | OCoLC | ||
| 005 | 20241013212406.0 | ||
| 008 | 070907s2001 nyuad rb 001 0 eng d | ||
| 010 | _a 2001017547 | ||
| 020 | _a0471369470 (pbk. : alk. paper) | ||
| 020 | _a9780471369479 (pbk. : alk. paper) | ||
| 035 | _a330999 | ||
| 040 |
_aDLC _bspa _cDLC _dMX-MxUI |
||
| 050 | 4 |
_aTX 911.3.M45 _bM38 2001 |
|
| 100 | 1 | _aMcVety, Paul J | |
| 245 | 1 | 0 |
_aFundamentals of menu planning / _cPaul J. McVety, Bradley J. Ware, Claudette Lévesque. |
| 250 | _a2nd ed. | ||
| 260 |
_aNew York : _bJhon Wiley & Sons, _c2001. |
||
| 300 |
_aix, 225 p. : _bil., diagrs., tablas ; _c28 cm. |
||
| 504 | _aIncluye referencias bibliográficas (p. 221-222) e índice. | ||
| 650 | 4 | _aMenús | |
| 650 | 4 |
_aAlimentos _xServicios |
|
| 650 | 0 | _aMenús | |
| 650 | 0 | _aFood service | |
| 700 | 1 |
_aWare, Bradley J. _q(Bradley John), _d1953- |
|
| 700 | 1 | _aLévesque, Claudette | |
| 905 | _a01 | ||
| 942 | 1 | _cNEWBFXC1 | |
| 980 |
_8126340 _g ADMIN1 |
||
| 999 |
_c491156 _d491156 |
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