Catering : (Record no. 191319)

MARC details
000 -LEADER
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
Holdings
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