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Page 2 of 9
Title
Authors/Editors
Publisher
Type
Copies
Marks of Excellence: The History and Taxonomy of Trademarks
Edition
:
1st
Year
:
1999
ISBN
:
0714838381
ISBN 13
:
9780714838380
Call No
:
929.95 MOL
Mollerup, Per
Phaidon Press
Books
1
Accounting Theory
Edition
:
4th
Year
:
1982
ISBN
:
0256029059
ISBN 13
:
9780256029055
Call No
:
657 HEN
HENDRIKSEN
Longman Higher Education Division (a Pearson Education company)
Books
1
Sociological Theory: A Book of Readings
Edition
:
Subsequent
Year
:
1982
ISBN
:
0023252200
ISBN 13
:
9780023252204
Call No
:
301 COS
Rosenberg, Bernard
Coser, Lewis A.
Waveland Pr Inc
Books
1
Stylebook 2007: and Briefing on Media Law
Edition
:
Edition Unstated
Year
:
2022
ISBN
:
0917360516
ISBN 13
:
9780917360510
Call No
:
REF 423 STY
Goldstein, Norm
Associated Pr
Books
1
Vocabulaire orthographique: 50000 mots du français courant (French Edition)
Year
:
1983
ISBN
:
2033200043
ISBN 13
:
9782033200046
Call No
:
REF 448.1 VOC
collectif
Librairie Larousse
Books
5
Dictionary of Economics : Over 3, 000 Terms Clearly Defined
Year
:
2003
ISBN
:
0747566321
ISBN 13
:
9780747566328
Call No
:
REF 330.03 COL
Rooney, Kathy
Bloomsbury Pub Ltd
Books
1
Business and Legal Forms for Graphic Designers (3rd Edition)
Edition
:
3rd
Year
:
2003
ISBN
:
1581152744
ISBN 13
:
9781581152746
Call No
:
741.6026 CRA
Bruck, Eva Doman
Crawford, Tad
Allworth Press
Books
1
The Reindustrialization of America
Edition
:
First Edition
Year
:
1982
ISBN
:
0070093245
ISBN 13
:
9780070093249
Call No
:
338.0973 REI
ZUCKER, Seymour et al (Business Week Team)
McGraw-Hill
Books
1
The Western Experience, with Primary Source Investigator and PowerWeb
Edition
:
9
Year
:
2006
ISBN
:
0073228907
ISBN 13
:
9780073228907
Call No
:
909.09 WES
Chambers, Mortimer
Hanawalt, Barbara
Rabb, Theodore
Woloch, Isser
Grew, Raymond
Tiersten, Lisa
McGraw-Hill Humanities/Social Sciences/Languages
Books
2
The Art and Science of Culinary Preparation
Edition
:
1st
Year
:
1992
ISBN
:
0963102311
ISBN 13
:
9780963102317
Call No
:
641.5 CHE
Jerald W. Chesser
Educational Institute of American Culinary Federation
Books
1
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4
5
6
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