| Record ID | marc_loc_2016/BooksAll.2016.part17.utf8:71162427:874 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part17.utf8:71162427:874?format=raw |
LEADER: 00874cam a2200265 a 4500
001 86071407
003 DLC
005 20120711080928.0
008 860529s1987 iaua b 001 0 eng
010 $a 86071407
020 $z0697054531
020 $z06970545301
040 $aDLC$cDLC$dDLC
050 00 $aTX943$b.K66 1987
082 00 $a647/.95/068$219
100 1 $aKotschevar, Lendal H.$q(Lendal Henry),$d1908-2007.
245 10 $aManagement by menu /$cLendal H. Kotschevar.
250 $a2nd ed.
260 $a[Dubuque, Iowa] :$bW.C. Brown Publishers in cooperation with the National Institute for the Foodservice Industry,$cc1987.
300 $axi, 364 p. :$bill. ;$c24 cm.
440 2 $aA NIFI textbook
504 $aBibliography: p. 347-348.
500 $aIncludes index.
650 0 $aFood service management.
710 2 $aNational Institute for the Foodservice Industry.