| 000 | 01039cam a22003131 4500 | ||
|---|---|---|---|
| 001 | foodserviceinins00west | ||
| 003 | CaSfIA | ||
| 005 | 20140120101013.0 | ||
| 007 | cr|||| | ||
| 008 | 750703s1955 xx 000 0 eng | ||
| 035 | _9(DLC) 55007531 | ||
| 856 | 4 | 1 |
_uhttp://www.archive.org/details/foodserviceinins00west _zFree eBook from the Internet Archive |
| 856 | 4 | 2 |
_uhttp://www.openlibrary.org/books/OL6176110M _zAdditional information and access via Open Library |
| 010 | _a 55007531 | ||
| 015 | _aGB55-9816 | ||
| 035 | _a(OCoLC)1430787 | ||
| 040 |
_aDLC _cFO _dCoCA _dOCoLC _dUk _dDLC _dCaSfIA |
||
| 042 | _apremarc | ||
| 050 | 0 | 0 |
_aTX820 _b.W45 1955 |
| 082 | _a641.57 | ||
| 100 | 1 | _aWest, Bessie Brooks. | |
| 245 | 1 | 0 |
_aFood service in institutions. _h[electronic resource] _c[by] Bessie Brooks West [and] LeVelle Wood. |
| 250 | _a3d ed. | ||
| 260 |
_aNew York, _bWiley, _c1955 |
||
| 300 |
_a682 p. _billus. _c22 cm. |
||
| 650 | 0 | _aQuantity cookery. | |
| 700 | 1 |
_aWood, Le Velle, _ejoint author. |
|
| 942 | _cEB | ||
| 999 |
_c222106 _d222106 |
||