|
|
|
|
| LEADER |
01820nam a2200433 i 4500 |
| 001 |
EBC6362840 |
| 003 |
MiAaPQ |
| 005 |
20210305154008.0 |
| 006 |
m o d | |
| 007 |
cr cnu|||||||| |
| 008 |
210305s2020 nyua ob 001 0 eng d |
| 020 |
|
|
|z 9781952538483
|
| 020 |
|
|
|a 9781952538490 (e-book)
|
| 035 |
|
|
|a (MiAaPQ)EBC6362840
|
| 035 |
|
|
|a (Au-PeEL)EBL6362840
|
| 035 |
|
|
|a (OCoLC)1202475798
|
| 040 |
|
|
|a MiAaPQ
|b eng
|e rda
|e pn
|c MiAaPQ
|d MiAaPQ
|
| 050 |
|
4 |
|a GT2850
|b .M358 2020
|
| 082 |
0 |
|
|a 394.12
|2 23
|
| 100 |
1 |
|
|a Majumder, Subhadip,
|e author.
|
| 245 |
1 |
0 |
|a Food and architecture /
|c Prof. (Chef) Subhadip Majumder and Ar. Sounak Majumder.
|
| 250 |
|
|
|a First edition.
|
| 264 |
|
1 |
|a New York :
|b Business Expert Press,
|c 2020.
|
| 300 |
|
|
|a 1 online resource (113 pages) :
|b illustrations.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a Tourism and hospitality management collection
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 588 |
|
|
|a Description based on print version record.
|
| 590 |
|
|
|a Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
|
| 650 |
|
0 |
|a Food
|x Social aspects.
|
| 650 |
|
0 |
|a Restaurants
|x Design.
|
| 655 |
|
4 |
|a Electronic books.
|
| 700 |
1 |
|
|a Majumder, Sounak,
|e author.
|
| 776 |
0 |
8 |
|i Print version:
|a Majumder, Subhadip
|t Food and architecture.
|b First edition.
|d New York : Business Expert Press, 2020
|h 113 pages
|k Tourism and hospitality management collection.
|z 9781952538483
|
| 797 |
2 |
|
|a ProQuest (Firm)
|
| 830 |
|
0 |
|a Tourism and hospitality management collection.
|
| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/matrademy/detail.action?docID=6362840
|z Click to View
|
