| 000 | 00932nam a2200313Ia 4500 | ||
|---|---|---|---|
| 005 | 20260803094231.0 | ||
| 008 | 251212s2019 xx 000 0 und d | ||
| 245 | 1 |
_aBanquet service procedures : _b3G handy guide / _cauthored and edited by 3G E-learning. |
|
| 110 | 2 | _a3G E-learning | |
| 260 |
_aNew York, NY : _b3G ELearning LLC, _c2019. |
||
| 300 |
_avii, 256 pages: _bcolor illustrations |
||
| 300 | _c24 cm | ||
| 500 | _aIncludes bibliographic references and index | ||
| 020 | _a9781680947939 | ||
| 650 | _aFood service management | ||
| 944 | _aCIR | ||
| 050 | _a647.95 B22 2019 | ||
| 943 |
_b0 _c0 _d0 _e1 _f0 _g0 _h0 _i0 _j0 |
||
| 944 |
_b1 _c1 _d0 |
||
| 953 | _pHED6273 | ||
| 546 | _ain English | ||
| 953 | _cCollege Library | ||
| 591 | _a0 | ||
| 336 | _atext | ||
| 337 | _aunmediated | ||
| 338 | _avolume | ||
| 942 |
_2lcc _cBK _ajpascua _b2021-01-19 16:36:52 _djpascua _e2021-01-19 16:36:52 |
||
| 998 | _a11633 | ||
| 999 |
_c11530 _d11530 |
||