| 000 | 00787nam a22002417a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20240924091831.0 | ||
| 008 | 240924b |||||||| |||| 00| 0 eng d | ||
| 020 | _a9780470072677 | ||
| 040 |
_aDWCL-main lib. _cOC |
||
| 082 | _aCirc. 642.5 M113f 2009 | ||
| 100 | _aMCVETY, PAUL J. | ||
| 245 |
_aFundamentals of menu planning / _cPaul J. McVety, Bradley J. Ware, Claudette Levesque Ware |
||
| 250 | _aThird edition. | ||
| 260 |
_aN. J. : _bJohn Wiley & Sons, Inc., _cc2009. |
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| 300 |
_axiii, 258 pages : _billustrations ; _c28 cm. |
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| 504 | _aIncludes bibliographical references and index. | ||
| 650 | _aMenus | ||
| 650 | _aFood service | ||
| 700 | _aWare, Bradley J. | ||
| 700 | _a Levesque Ware, Claudette | ||
| 942 |
_2ddc _cBK-CIRC _kCirc. 642.5 M113f 2009 _n1 |
||
| 999 |
_c3093 _d3093 |
||