Catering : (Record no. 191319)
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000 -LEADER | |
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fixed length control field | 01753nam a22003137a 4500 |
003 - CONTROL NUMBER IDENTIFIER | |
control field | PILC |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20190226143556.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 190221b xxu||||| |||| 00| 0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9781118137970 |
040 ## - CATALOGING SOURCE | |
Original cataloging agency | DLC |
Language of cataloging | eng |
Transcribing agency | JRU Library |
Description conventions | rda |
050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
Classification number | TX921 |
Item number | .M38 2016 |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 642.4068 |
Item number | .M435 2016 |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Mattel, Bruce, |
9 (RLIN) | 92768 |
Relator term | author. |
245 ## - TITLE STATEMENT | |
Title | Catering : |
Remainder of title | a guide to managing a successful business operation / |
Statement of responsibility, etc. | Bruce Mattel, The Culinary Institute of America. |
264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
Place of production, publication, distribution, manufacture | New Jersey : |
Name of producer, publisher, distributor, manufacturer | John Wiley & Sons Inc., |
Date of production, publication, distribution, manufacture, or copyright notice | c2016. |
250 ## - EDITION STATEMENT | |
Edition statement | Second Edition |
300 ## - PHYSICAL DESCRIPTION | |
Extent | xiv, 304 pages : |
Other physical details | illustrations (black and white) ; |
Dimensions | 25 cm |
336 ## - CONTENT TYPE | |
Content type term | text |
Content type term | still image |
337 ## - MEDIA TYPE | |
Media type term | unmediated |
338 ## - CARRIER TYPE | |
Carrier type term | volume |
500 ## - GENERAL NOTE | |
General note | Includes index |
520 ## - SUMMARY, ETC. | |
Summary, etc. | "Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals." -- Provided by publisher |
521 ## - TARGET AUDIENCE NOTE | |
Target audience note | Adult |
Price | 0.00 |
546 ## - LANGUAGE NOTE | |
Language note | Text in English |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Caterers and catering |
General subdivision | Management. |
9 (RLIN) | 65441 |
710 ## - ADDED ENTRY--CORPORATE NAME | |
Corporate name or jurisdiction name as entry element | The Culinary Institute of America. |
9 (RLIN) | 65463 |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | Dewey Decimal Classification |
Koha item type | Print Materials |
Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Dewey Decimal Classification | Main Library | Main Library | Hotel Restaurant Management - Reference | 01/22/2019 | Purchased -- Fastbooks | 4093.00 | 642.4068 .M435 2016 | 0122128 | 02/21/2019 | 02/21/2019 | Print Materials |