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| LEADER |
00899nam a2200229 a 4500 |
| 001 |
c000300641 |
| 003 |
CARM |
| 005 |
20061111050459.0 |
| 008 |
811023s1961 ua b 000 0 eng d |
| 019 |
1 |
|
|a 2688606
|z 42740159
|z 28093848
|5 LACONCORD2021
|
| 035 |
|
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|a (OCoLC)478202
|5 LACONCORD2021
|
| 082 |
0 |
4 |
|a 647.95
|
| 100 |
1 |
|
|a Kotschevar, Lendal Henry.
|
| 245 |
1 |
0 |
|a Food service planning :
|b Layout and equipment /
|c by Lendal H. Kotschevar and Margaret E. Terrell.
|
| 260 |
|
|
|a New York :
|b Wiley,
|c 1961.
|
| 300 |
|
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|a 449 p. :
|b ill ;
|c 24 cm.
|
| 504 |
|
|
|a Includes bibliography.
|
| 650 |
|
0 |
|a Restaurants
|x Equipment and supplies.
|
| 700 |
1 |
0 |
|a Terrell, Margaret E.
|
| 852 |
8 |
|
|b CARM
|h A3:AD22A0
|i B11399
|p 0549271
|f BK
|
| 999 |
f |
f |
|i cf593417-3e19-5139-be3e-e3e43a4c43f0
|s 116a571f-f0ce-57a2-ba6e-c73eab75fab5
|
| 952 |
f |
f |
|p Can circulate
|a CAVAL
|b CAVAL
|c CAVAL
|d CARM 1 Store
|e B11399
|f A3:AD22A0
|h Other scheme
|i book
|m 0549271
|