| Record ID | ia:servsafecoursebo00educ |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/servsafecoursebo00educ/servsafecoursebo00educ_marc.xml |
| Download MARC binary | https://www.archive.org/download/servsafecoursebo00educ/servsafecoursebo00educ_meta.mrc |
LEADER: 02079cam 2200553 a 4500
001 ocm70119396
003 OCoLC
005 20101111174655.0
008 061114s2006 ilua 001 0 eng
010 $a 2006285666
040 $aDLC$beng$cDLC$dSISPL$dBAKER$dYDXCP$dHT#$dBTCTA$dCAAIC$dOCLCQ
019 $a76809898$a220990822
020 $a1582801827
020 $a9781582801827
020 $a047177569X
020 $a9780471775690
020 $a047177572X (pbk.)
020 $a9780471775720 (pbk.)
020 $a1582801983
020 $a9781582801988
035 $a(OCoLC)70119396$z(OCoLC)76809898$z(OCoLC)220990822
041 0 $achi$aeng
050 00 $aTX911.3.S3$bS4723 2006
082 04 $a363.72/96$222
245 00 $aServSafe coursebook.
246 30 $aServSafe
250 $a4th ed.
260 $aChicago :$bNational Restaurant Association, Educational Foundation,$cc2006.
300 $a1 v. (various pagings) :$bill. (some col.) ;$c28 cm.
500 $aIncludes examination answer sheet.
505 2 $aUnit 1. The sanitation challenge -- Unit 2. The flow of food through the operation -- Unit 3. Sanitary facilities and pest management -- Unit 4. Sanitation management.
500 $aIncludes index.
500 $aIncludes glossary.
546 $aText in Chinese and English.
650 0 $aFood service$xSanitation.
650 0 $aFood service employees$xHealth and hygiene.
650 0 $aFood handling.
650 0 $aFood service management.
710 2 $aEducational Foundation (National Restaurant Association)
856 41 $3Table of contents only$uhttp://catdir.loc.gov/catdir/toc/fy0703/2006285666.html
938 $aBaker & Taylor$bBKTY$c94.00$d94.00$i047177569X$n0006746657$sactive
938 $aBaker & Taylor$bBKTY$c70.00$d70.00$i047177572X$n0006843822$sactive
938 $aYBP Library Services$bYANK$n2413681
938 $aBaker and Taylor$bBTCP$nBK0006843822
029 1 $aYDXCP$b2413681
029 1 $aYDXCP$b2441722
029 1 $aAU@$b000041077012
994 $aZ0$bPMR
948 $hNO HOLDINGS IN PMR - 68 OTHER HOLDINGS