| 000 | 00890nam a2200265 a 4500 | ||
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| 001 | vtls000064279 | ||
| 003 | MTX | ||
| 008 | 060725 2003 en 000 0 eng d | ||
| 020 | _a0471208817 | ||
| 035 | _aUC000403112 | ||
| 035 | _a(UC)vtls000403112 | ||
| 039 | 9 |
_a201507151012 _bcat4 _c201311072221 _dVLOAD _c200607271040 _dcat5 _c200607251446 _dcat1 _y200607251430 _zcat1 |
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_aTX820 _bN277 P6 2003 |
| 093 | _aCK001 CK002 CK003 | ||
| 110 | 2 |
_aNational restaurant association education foundation _964738 |
|
| 245 | 1 | 0 |
_aProfessional cooking / _cNational restaurant association education foundation |
| 250 | _a5th ed. | ||
| 260 |
_aNew York : _bJohn Wiley & Sons, _c2003 |
||
| 300 | _a168 p. | ||
| 650 | 0 |
_aQuantity cooking _xExamination, Questions _964739 |
|
| 650 | 0 |
_aFood service _xExamination, Questions _964740 |
|
| 942 | _cGBE | ||
| 961 | _aSDU | ||
| 999 |
_c43713 _d43713 |
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