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| 001 |
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| 008 |
241117s2013 nju eng |
| 020 |
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|a 9780470409060
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| 040 |
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|a UniSZA
|e rda
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|a TX911.3.M27
|b R49 2013
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|a TX911.3.M27
|b R49 2013
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| 100 |
1 |
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|a Reynolds, Dennis
|e author
|
| 245 |
1 |
0 |
|a Foodservice management fundamentals
|c Dennis Reynolds and Kathleen Wachter McClusky
|
| 264 |
|
1 |
|a Hoboken, New Jersey
|b John Wiley & Sons, Inc.
|c ©2013
|
| 264 |
|
4 |
|c ©2013
|
| 300 |
|
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|a xiv, 418 pages
|b illustrations
|c 28 cm
|
| 336 |
|
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|a text
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|2 rdamedia
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| 338 |
|
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|a volume
|2 rdacarrier
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| 650 |
|
0 |
|a Food service management
|
| 700 |
1 |
|
|a McClusky, Kathleen Wachter
|e author
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| 999 |
|
|
|a 1000187207
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|
| 999 |
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|a 1000187208
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|
| 999 |
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|a 1000187209
|b Red Spot
|c Open Shelf (1 Day)
|e Gong Badak Campus
|