000			01817cam a22004097a 4500
001			17109222
003			OSt
005			20250507102054.0
008			120106s2011 flua b 001 0 eng d
010			_a 2011275471
016	7		_a015696068 _2Uk
020			_a9781439828045
020			_a1439828040
035			_a(OCoLC)ocn436030507
040			_aBTCTA _cKsTU _dYDXCP _dBWX _dYBM _dCUX _dUKMGB _dAGL _dIAD _dCLE _dCDX _dDLC
042			_alccopycat
050	0	0	_aRC588.D53 _bS33 2011
070	0		_aRC588.D53 _bS32 2011
100	1		_aSchaefer, Joel J.
245	1	0	_aServing people with food allergies : _bkitchen management and menu creation / _cJoel J. Schaefer.
246	3	0	_aKitchen management and menu creation
260			_aBoca Raton : _bCRC Press, _c2011.
300			_axxiii, 350 p. : _bcol. ill. ; _c25 cm.
504			_aIncludes bibliographical references and index.
505	0		_a1: Knowledge -- Food allergies and the food service industry -- Major food allergens revealed -- Food allergen summary -- Special diets -- 2: Skills -- Getting started -- Service management -- Kitchen management -- Menu creation -- 3: Abilities -- Recipes for the professional kitchen.
650		0	_aFood allergy _xDiet therapy.
650		0	_aFood allergy _xDiet therapy _vRecipes.
650		0	_aFood allergy.
650	1	2	_aFood Hypersensitivity _vCookbooks..
650	2	2	_aMenu Planning.
650	2	2	_aRestaurants.
776	1		_tServing people with food allergies _w(OCoLC)742513211 _w(OCoLC)735602256
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy1302/2011275471-b.html
906			_a7 _bcbc _ccopycat _d2 _encip _f20 _gy-gencatlg
942			_2lcc _cBK _n0
999			_c4403 _d4402