000			01737cam a2200361 i 4500
005			20211102114412.0
008			100921s2011 maua 001 0 eng d
011			_aBIB MATCHES WORLDCAT
020			_a0131380222
020			_a9780131380226
035			_a(ATU)b11796704
035			_a(OCoLC)800725480
040			_aATU _beng _erda _cATU _dATU
082	0	4	_a647.95068 _222
245	0	0	_aFoundations of restaurant management & culinary arts. _nLevel two / _cNational Restaurant Association.
246	3		_aFoundations of restaurant management and culinary arts
264		1	_aBoston : _bPrentice Hall, _c[2011]
264		4	_c©2011
300			_axiii, 829 pages : _bcolour illustrations, portraits ; _c29 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0	0	_g1. _tBreakfast Food and Sandwiches -- _g2. _tNutrition -- _g3. _tCost Control -- _g4. _tSalads and Garnishes -- _g5. _tPurchasing and Inventory -- _g6. _tMeat, Poultry, and Seafood -- _g7. _tMarketing -- _g8. _tDesserts and Baked Goods -- _g9. _tSustainability in the Restaurant and Foodservice Industry -- _g10. _tGlobal Cuisine 1 - The Americas -- _g11. _tGlobal Cuisine 2 - Europe, the Mediterranean, the Middle East, and Asia.
588			_aMachine converted from AACR2 source record.
650		0	_aRestaurant management _9323381
650		0	_aFood service management. _9318048
710	2		_aNational Restaurant Association (U.S.) _9232691
907			_a.b11796704 _b22-08-17 _c27-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gmau _h0
945			_a647.95068 FOU _g1 _iA452223B _j0 _lcmain _o- _p$107.54 _q- _r- _s- _t0 _u0 _v0 _w0 _x0 _y.i13071397 _z29-10-15
942			_cB
999			_c1213277 _d1213277