{"languages": [{"key": "/l/eng"}], "subtitle": "R&I's Keys to Success With the Menu, the Staff, the Customer, and the Kitchen (The Best of Restaurants & Institutions)", "last_modified": {"type": "/type/datetime", "value": "2008-04-29 13:35:46.87638"}, "publishers": ["John Wiley & Sons"], "number_of_pages": 274, "isbn_13": ["9780471308201"], "isbn_10": ["047130820X"], "publish_date": "November 1993", "key": "/b/OL7614943M", "authors": [{"key": "/a/OL2078158A"}], "title": "Winning Foodservice Ideas", "type": {"key": "/type/edition"}, "id": 10364229, "revision": 1}