{"@context":{"owl":"http://www.w3.org/2002/07/owl#","bibo":"http://purl.org/ontology/bibo/","foaf":"http://xmlns.com/foaf/0.1/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/"},"@id":"https://ci.nii.ac.jp/ncid/BA46210424.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BA46210424#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BA46210424.json"},"dc:title":[{"@value":"Planning and operating a successful food service operation"}],"dc:creator":"[by] William L. Kahrl","dc:publisher":[{"@value":"Chain Store Age Books"}],"dcterms:extent":"xiv, 240 p.","cinii:size":"24 cm","dc:language":"eng","dc:date":"1973","cinii:ncid":"BA46210424","cinii:ownerCount":"1","foaf:maker":[{"@id":"https://ci.nii.ac.jp/author/DA0646015X#entity","@type":"foaf:Person","foaf:name":[{"@value":"Kahrl, William L."}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA006758","@type":"foaf:Organization","foaf:name":"立教大学 図書館","rdfs:seeAlso":{"@id":"https://opac.rikkyo.ac.jp/opac/opac_openurl/?ncid=BA46210424"}}],"bibo:lccn":["72092136"],"rdfs:seeAlso":[{"@id":"https://lccn.loc.gov/72092136"}],"prism:publicationDate":["1973"],"cinii:note":["***遡及データをもとにした流用入力である"],"dc:subject":["LCC:TX945","DC:658/.91/64256"],"foaf:topic":[{"@id":"https://ci.nii.ac.jp/books/search?q=Restaurant+management","dc:title":"Restaurant management"},{"@id":"https://ci.nii.ac.jp/books/search?q=Food+service","dc:title":"Food service"}],"dcterms:hasPart":[{"@id":"urn:isbn:0912016167"}]}]}