| 000 | 01465cam a2200385 a 4500 | ||
|---|---|---|---|
| 001 | 81983 | ||
| 005 | 20230410115536.0 | ||
| 008 | 970425s1998 nyua 001 0 eng | ||
| 010 | _a 97014628 | ||
| 035 | _a(OCoLC)ocm36856848 | ||
| 040 |
_aDLC _cDLC _dUKM _dBAKER _dNLGGC _dBTCTA _dYDXCP |
||
| 015 | _aGB98-7388 | ||
| 019 | _a38333115 | ||
| 020 | _a0471139394 (cloth : alk. paper) | ||
| 020 | _a9780471139393 (cloth : alk. paper) | ||
| 050 | 1 | 4 |
_aHD9005 _b.W45 1998 |
| 082 | 0 | 0 |
_a641.5/14/068 _221 |
| 084 |
_a83.67 _2bcl |
||
| 100 | 1 | _aWemischner, Robert. | |
| 245 | 1 | 0 |
_aGourmet to go : _ba guide to opening and operating a specialty food store / _cRobert Wemischner, Karen Karp. |
| 260 |
_aNew York : _bJohn Wiley, _cc1998. |
||
| 300 |
_axiii, 318 p. : _bill. ; _c25 cm. |
||
| 500 | _aIncludes index. | ||
| 650 | 0 |
_aFood industry and trade _zUnited States. |
|
| 650 | 0 |
_aFood service _zUnited States. |
|
| 700 | 1 | _aKarp, Karen. | |
| 856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley041/97014628.html |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley033/97014628.html |
| 856 | 4 |
_3Table of Contents _uhttp://www.loc.gov/catdir/toc/onix03/97014628.html |
|
| 938 |
_aBaker & Taylor _bBKTY _c50.00 _d37.50 _i0471139394 _n0002988179 _sactive |
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| 938 |
_aBaker and Taylor _bBTCP _n97014628 |
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| 938 |
_aYBP Library Services _bYANK _n1327900 |
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| 942 |
_2lcc _cbk |
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