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| LEADER |
00827cam a2200241 7i4500 |
| 001 |
0000064433 |
| 005 |
20131118090000.0 |
| 008 |
180609s2009 njua b 001 0 eng |
| 020 |
# |
0 |
|a 9780470072677 (pbk.)
|
| 020 |
# |
0 |
|a 0470072679 (pbk.)
|
| 090 |
0 |
0 |
|a TX 911.3 .M45
|b M3 2009
|
| 100 |
1 |
# |
|a McVety, Paul J.
|
| 245 |
1 |
0 |
|a Fundamentals of menu planning
|c by Paul J. McVety, Bradley J. Ware & Claudette Levesque Ware.
|
| 250 |
# |
# |
|a 3rd ed..
|
| 260 |
# |
# |
|a Hoboken, N.J.:
|b John Wiley & Sons,
|c 2009.
|
| 300 |
# |
# |
|a xiii, 258 p.:
|b ill.;
|c 28 cm..
|
| 504 |
0 |
0 |
|a Includes bibliographical references and index
|
| 590 |
# |
# |
|a Rujukan Kursus Jabatan Sains Makanan
|
| 650 |
0 |
0 |
|a Menus
|
| 650 |
0 |
0 |
|a Food service
|
| 700 |
1 |
1 |
|a Ware, Claudette Levesque
|
| 700 |
1 |
1 |
|a Ware, Bradley J.
|
| 999 |
|
|
|a 1100066031
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
