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01164nam a2200385 i 4500 |
| 007 |
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| 040 |
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|a Universidad Nacional Agraria
|b spa
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| 911 |
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|a M
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| 978 |
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|a SMSA
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| 979 |
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|a 17/10/2017
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| 980 |
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|a MDR
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| 981 |
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|a 18/10/2017
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| 991 |
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|a SM171017
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| 020 |
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|a ISBN: 978-968-24-5390-8
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| 035 |
|
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|a 063206
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| 041 |
|
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|a spa
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| 092 |
|
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|a 641.7 S966
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| 100 |
1 |
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|a Sutherland, Douglas
|
| 245 |
1 |
0 |
|a Servicio de restauranteria: manejo eficiente de los elementos para el servicio profesional de comidas.
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| 260 |
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|a México (México) :
|b Trillas,
|c 1997 (reimpr. 2014)
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| 264 |
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|a México (México) :
|b Trillas,
|c 1997 (reimpr. 2014)
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| 300 |
|
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|a 208 p.
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| 500 |
|
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|a Ilus.
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| 653 |
|
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|a SERVICIO DE ALIMENTOS
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| 653 |
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|a RESTAURANTES, CAFETERIAS, ETC
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| 653 |
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|a ALIMENTOS Y BEBIDAS
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| 653 |
|
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|a UTENCILIOS DE COMIDA
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| 653 |
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|a UTENCILIOS DE COCINA
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| 653 |
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|a CALIDAD DEL SERVICIO
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| 653 |
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|a SEGURIDAD
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| 653 |
|
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|a HIGIENE
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| 942 |
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|c BK
|2 agris
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| 952 |
|
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|a 01
|b 01
|8 CG
|c CG
|y BK
|p L0460/17c01
|o 641.7 S966
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| 952 |
|
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|a 01
|b 01
|8 CG
|c CG
|y BK
|p L0461/17c02
|o 641.7 S966
|
| 952 |
|
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|a 01
|b 01
|8 CG
|c CG
|y BK
|p L0516/17c03
|o 641.7 S966
|