| 000 | 00790nam a2200241Ia 4500 | ||
|---|---|---|---|
| 001 | 275299 | ||
| 003 | OCoLC | ||
| 005 | 20160527194827.0 | ||
| 008 | 041221s2005 njua b 001 0 eng | ||
| 010 | _a 2004030255 | ||
| 020 | _a0764557475 (cloth) | ||
| 040 |
_aDLC _cDLC _dUKM _dC#P _dBAKER |
||
| 042 | _apcc | ||
| 049 | _aPUXA | ||
| 050 | 0 | 4 |
_aTX943 _b.F57 2005 |
| 082 | 0 | 0 |
_a647.95 _bA861 _222 |
| 245 | 0 | 0 |
_aAt your service _ba hands-on guide to the professional dining room _cThe Culinary Institute of America ; John W. Fischer. |
| 260 |
_aHoboken, N.J. _bJ. Wiley _cc2005. |
||
| 300 |
_a210 p. _bill. _c23 cm. |
||
| 504 | _aIncludes bibliographical references (p. 201-202) and index. | ||
| 650 | 0 |
_aFood service _2Local _997692 |
|
| 710 | 2 |
_aCulinary Institute of America. _2Local _983068 |
|
| 999 |
_c197477 _d197477 |
||