| 000 | 01392cam a22003974a 4500 | ||
|---|---|---|---|
| 001 | 14395332 | ||
| 003 | OSt | ||
| 005 | 20260701114143.0 | ||
| 008 | 060531s2007 njua b 001 0 eng | ||
| 010 | _a 2006017886 | ||
| 020 | _a0131136909 | ||
| 020 | _a9780131136908 | ||
| 020 | _a9780131136908 | ||
| 035 | _a14395332 | ||
| 035 | _a(OCoLC)69734532 | ||
| 040 |
_aDLC _cDLC _dBAKER _dC#P _dAGL _dVP@ _dDLC |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX911.3.M24 _bM55 2007 |
| 070 | 0 |
_aTX911.3.M24 _bM55 2007 |
|
| 082 | 0 | 0 |
_a647.95068 _222 |
| 100 | 1 | _aMill, Robert Christie. | |
| 245 | 1 | 0 |
_aRestaurant management : _bcustomers, operations, and employees / _cRobert Christie Mill. |
| 250 | _a3rd ed. | ||
| 260 |
_aUpper Saddle River, N.J. : _bPearson, Prentice Hall, _cc2007. |
||
| 300 |
_axx, 443 p. : _bill. ; _c24 cm. |
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| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
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| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aRestaurant management. | |
| 856 | 4 | 1 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/ecip0614/2006017886.html |
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
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| 942 |
_2lcc _cBOOKS |
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| 999 |
_c3027 _d3027 |
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