| 000 | 00939nam a2200265 a 4500 | ||
|---|---|---|---|
| 001 | vtls000054277 | ||
| 003 | MTX | ||
| 008 | 070411 2006 nju 001 0 eng d | ||
| 020 | _a9780471723394 | ||
| 020 | _a0471723398 | ||
| 039 | 9 |
_a201507151105 _bVLOAD _c1 _dSTAFF MATRIX _c201310172320 _dVLOAD _c201306272017 _dVLOAD _y200704110930 _zpawinee |
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| 040 | _aPBRU | ||
| 082 | 0 | 4 |
_a641.5023 _bB315A |
| 100 | 1 |
_aBaskette, Michael _980122 |
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| 245 | 1 | 0 |
_aAmerican Culinary Federation's guide to culinary certification : _bthe mark of professionalism / _cMichael Baskette, Brad Barnes |
| 260 |
_aHoboken, N.J. : _bWiley, _cc2006 |
||
| 300 |
_ax, 131 p. ; _c23 cm. |
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| 650 | 0 |
_aFood service _xVocational guidance _zUnited States _980123 |
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| 650 | 0 |
_aCookery _xVocational guidance _zUnited States _980124 |
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| 700 | 1 |
_aBarnes, Brad _980125 |
|
| 710 | 2 |
_aAmerican Culinary Federation _980126 |
|
| 910 | _a200704 | ||
| 942 | _c1 | ||
| 999 |
_c51228 _d51228 |
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