|
|
|
|
| LEADER |
00000cam a2200000Ia 4500 |
| 003 |
UV# |
| 005 |
20220808125107.0 |
| 008 |
021011s1986 mx a 000 0 spa d |
| 999 |
|
|
|c 139258
|d 139258
|
| 020 |
|
|
|a 9681315774
|
| 040 |
|
|
|a DLC
|d UV#
|
| 050 |
4 |
|
|a TX911
|b B57
|
| 100 |
1 |
|
|a Birchfield, John C.
|9 407568
|
| 245 |
|
|
|a Manual de operaciones para el servicio de alimentos
|b :guía hoteles, restaurantes e instituciones
|c / John C.Birchfield, tr. Rafael Quijano.
|
| 260 |
|
|
|a México
|b : Editorial DIANA,
|c 1986.
|
| 300 |
|
|
|a 473 p.
|b il.
|c ; 30 cm.
|
| 336 |
|
|
|2 rdacontent
|
| 337 |
|
|
|2 rdamedia
|
| 338 |
|
|
|2 rdacarrier
|
| 650 |
4 |
7 |
|a Servicios de alimentación
|9 354991
|
| 942 |
|
|
|c LIBRO
|2 lcc
|
