| 000 | 01403cam a22003614a 4500 | ||
|---|---|---|---|
| 999 |
_c1222 _d1222 |
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| 001 | 12273531 | ||
| 003 | CULINARY | ||
| 005 | 20190227191853.0 | ||
| 008 | 010108s2001 nyua b 001 0 eng | ||
| 010 | _a 2001017547 | ||
| 020 | _a0471369470 (pbk. : alk. paper) | ||
| 040 |
_aCulinary _cDLC _dDLC |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX911.3.M45 _bM38 2001 |
| 082 | 0 | 0 |
_a642.5 _221 _bM176f |
| 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 : _bWiley, _cc2001. |
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| 300 |
_aix, 225 p. : _bill. ; _c28 cm. |
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| 504 | _aIncludes bibliographical references (p. 221-222) and index. | ||
| 650 | 0 | _aMenus. | |
| 650 | 0 | _aFood service. | |
| 700 | 1 |
_aWare, Bradley J. _q(Bradley John), _d1953- |
|
| 700 | 1 | _aLévesque, Claudette. | |
| 856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley044/2001017547.html |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley037/2001017547.html |
| 856 | 4 |
_3Table of Contents _uhttp://www.loc.gov/catdir/toc/onix05/2001017547.html |
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| 905 | _aMCM | ||
| 906 |
_a7 _bcbc _corignew _d1 _eocip _f20 _gy-gencatlg |
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| 942 |
_2ddc _cLB |
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