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00857nam a2200205 a 4500 |
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20171111233534.0 |
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080228s1995 cy a b 001 0 eng d |
| 020 |
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|a 0471413208
|q pbk.
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| 040 |
|
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|a DLC
|
| 050 |
0 |
0 |
|a TX943
|b .E39 1995
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| 110 |
2 |
|
|a ProMgmt. (Program)
|
| 245 |
1 |
0 |
|a Management by menu:
|b Student workbook /
|c the Educational Foundation, National Restaurant Association.
|
| 250 |
|
|
|a 3rd ed.
|
| 260 |
|
|
|a New York;
|b John Wiley,
|c 1995.
|a Chichester:
|
| 300 |
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|a 75 p.;
|c 24 cm.
|
| 500 |
|
|
|a "This student workbook is designed to be used with the textbook: Management by menu, 3rd ed. by Lendal H. Kotschevar and Marcel R. Escoffier.
|
| 650 |
|
0 |
|a Food service management
|x Handbooks, manuals, etc.
|
| 710 |
2 |
|
|a Educational Foundation (National Restaurant Association)
|
| 952 |
|
|
|a CY-LiCUT
|b 5a01a5896c5ad14ac1e78619
|c 945l
|d 998a
|e -
|t 1
|x m
|z Books
|
