000			00444nam a2200157Ia 4500
008			220316s9999 xx 000 0 und d
020			_a0026675021
040			_cATVERC
050			_aTX 943 .M46 1993
245		0	_aMenu planning and cost control
260			_aNew York, N.Y. _bGlencoe/McGraw-Hill _cc1993
300			_a80 p. : ill. ; 23 cm. _c23 cm
500			_aIncludes glossary and index.
650			_aFood Service Skills
999			_c3412 _d3412