| 000 | 01386cam a2200361 a 4500 | ||
|---|---|---|---|
| 999 |
_c1070 _d1070 |
||
| 001 | 14694237 | ||
| 003 | OSt | ||
| 005 | 20230621113056.0 | ||
| 008 | 070111s2008 njua b 001 0 eng | ||
| 010 | _a 2007001279 | ||
| 015 |
_aGBA757655 _2bnb |
||
| 016 | 7 |
_a013800058 _2Uk |
|
| 020 | _a9780471740575 (cloth) | ||
| 020 | _a0471740578 (cloth) | ||
| 035 | _a(OCoLC)ocm77831044 | ||
| 035 | _a(OCoLC)77831044 | ||
| 040 |
_aDLC _cDLC _dBTCTA _dBAKER _dUKM _dC#P _dYDXCP _dDLC |
||
| 050 | 0 | 0 |
_aTX911.3.M27 _bW352 2008 |
| 082 | 0 | 0 |
_a647.95068 _222 |
| 100 | 1 |
_aWalker, John R., _d1944- |
|
| 245 | 1 | 4 |
_aThe restaurant : _bfrom concept to operation / _cJohn R. Walker. |
| 250 | _a5th ed. | ||
| 260 |
_aHoboken, N.J. : _bJohn Wiley, _cc2008. |
||
| 300 |
_ax, 493 p. : _bill. ; _c25 cm. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aRestaurant management. | |
| 856 | 4 | 1 |
_3Table of contents only _uhttp://www.loc.gov/catdir/toc/ecip078/2007001279.html |
| 856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy0826/2007001279-b.html |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0826/2007001279-d.html |
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
||
| 942 |
_2lcc _cGENERAL |
||