| 000 | 00877pam a2200265 a 4500 | ||
|---|---|---|---|
| 001 | 4819135 | ||
| 003 | OSt | ||
| 005 | 20210730153735.0 | ||
| 008 | 890810s1990 nyua b 001 0 eng | ||
| 010 | _a 89039212 | ||
| 020 | _a0827333072 | ||
| 020 | _a0827333080 (instructor's guide) | ||
| 040 |
_aDLC _cDLC _dDLC |
||
| 050 | 0 | 0 |
_aTX 911.3 _b.M27S76 1990 |
| 082 | 0 | 0 |
_a647.95/068 _220 |
| 100 | 1 | _aStrianese, Anthony J. | |
| 245 | 1 | 0 |
_aDining room and banquet management / _cAnthony J. Strianese. |
| 260 |
_aAlbany, N.Y. : _bDelmar Publishers, _cc1990. |
||
| 300 |
_axi, 356 pages : _billustrations ; |
||
| 504 | _aIncludes bibliographical references (p. 345-349). | ||
| 650 | 0 | _aFood service management. | |
| 906 |
_a7 _bcbc _corignew _d1 _eocip _f19 _gy-gencatlg |
||
| 942 |
_2lcc _cBK |
||
| 999 |
_c48057 _d48057 |
||