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010716s1996 iluk sb 001 0 eng d |
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|a 058537547X (electronic bk.)
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| 020 |
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|a 9780585375472 (electronic bk.)
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| 035 |
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|a (OCoLC)ocm48139957
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| 035 |
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|a (OCoLC)48139957
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|a N$T
|c N$T
|d OCLCQ
|d UtOrBLW
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|a TXAM
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| 050 |
1 |
4 |
|a TX911.3.M27
|b R35 1996eb
|
| 082 |
0 |
4 |
|a 647.95/068
|2 20
|
| 100 |
1 |
|
|a Rainsford, Peter.
|
| 245 |
1 |
4 |
|a The restaurant planning guide /
|c Peter Rainsford and David H. Bangs, Jr.
|
| 264 |
|
1 |
|a Chicago, Ill. :
|b Upstart Pub.,
|c [1996]
|
| 264 |
|
4 |
|c ©1996
|
| 300 |
|
|
|a xiii, 146 pages :
|b forms ;
|c 28 cm.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 504 |
|
|
|a Includes bibliographical references (pages 123-128)and index.
|
| 533 |
|
|
|a Electronic reproduction.
|b Boulder, Colo. :
|c NetLibrary,
|d 2001.
|n Available via World Wide Web.
|n Access may be limited to NetLibrary affiliated libraries.
|n Excludes some or all of the images found in the original book.
|
| 500 |
|
|
|a Electronic resource.
|
| 650 |
|
0 |
|a Restaurant management.
|
| 655 |
|
7 |
|a Electronic books.
|2 local
|
| 700 |
1 |
|
|a Bangs, David H.
|
| 710 |
2 |
|
|a NetLibrary, Inc.
|
| 776 |
1 |
|
|c Original
|z 1574100262
|w (DLC) 96001071
|w (OCoLC)34190224
|
| 856 |
4 |
0 |
|u http://proxy.library.tamu.edu/login?url=http://www.netLibrary.com/urlapi.asp?action=summary&v=1&bookid=48302
|z Connect to the full text of this electronic book
|t 0
|
| 994 |
|
|
|a 92
|b TXA
|
| 999 |
|
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|a MARS
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| 999 |
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|i ef38ee3a-f141-3aa8-8662-5c6a2325d8da
|t 0
|
| 952 |
f |
f |
|a Texas A&M University
|b College Station
|c Electronic Resources
|d Available Online
|t 0
|e TX911.3.M27 R35 1996eb
|h Library of Congress classification
|
| 998 |
f |
f |
|a TX911.3.M27 R35 1996eb
|t 0
|l Available Online
|