MARC details
| 000 -LEADER |
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| fixed length control field |
04108nam a22003137a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
PILC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20200224190618.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
200122b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9789351158066 |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
eng |
| Transcribing agency |
JRU Library |
| Modifying agency |
JRU Library |
| Description conventions |
rda |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.572 |
| Item number |
.T531 2016 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Cookery : |
| Remainder of title |
intermediate / |
| Statement of responsibility, etc. |
authored and edited by 3G E-Learning FZ LLC. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
UAE : |
| Name of producer, publisher, distributor, manufacturer |
3G Elearning FZ LLC, |
| Date of production, publication, distribution, manufacture, or copyright notice |
copyright 2016. |
|
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
c2016 |
| 110 ## - MAIN ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
3G Elearning FZ LCC, |
| Relator term |
author. |
| -- |
editor. |
| 9 (RLIN) |
139000 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
345 pages : |
| Other physical details |
illustrations (chiefly color) ; |
| Dimensions |
31 cm + DVD |
| Size of unit |
4 3/4 in. |
| 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 |
|
|---|
| General note |
"Printable workbook included in the DVD" --Cover title |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Cookery: Intermediate combines many different practical and visual skills with knowledge of specialized materials and techniques. Cookery is the art technology and craft of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. This book will introduce the knowledge and skills for those studying and/or working in food service industry. The information in this book covers basic to core competencies that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage service facilities. Food is not just something we need to survive; it can also be one of life's greatest pleasures if it is prepared by someone with the right training and knack for flavor. That is where culinary careers enter the picture. Culinary professionals are the men and women trained in all aspects of food preparation. There are a wide range of culinary careers and industries to choose from, each with their own educational path and requirements. Chefs are the creative minds behind today's restaurants. They are the most skilled cooks in their kitchens, and their decisions shape the menus of their establishments. Many chefs also play a major role in managing the kitchen staff, the day's service, the preparation of different dishes, and the inventory and supply ordering. In some cases, they also oversee other restaurant operations. Pastry chefs create desserts, breads, pastries, cookies, and other baked goods. They work in any range of restaurants, as well as pastry shops and bakeries that distribute to wide networks. They can also work in specialty shops or grocery stores with in-house bakeries. Food service managers are in charge of the daily operations of restaurants, banquet halls, cafeterias, diners, and other food establishments. They can handle any aspect of the business outside of the cooking itself, from personnel management to customer relations to budgeting and stockroom management. They are in charge of making sure the restaurant operates smoothly, the bills get paid, and that the staff is providing great service to customers. Chefs can expect to see modest job growth in coming years, but job prospects are expected to be good, as many holding those positions currently are getting older, and there are expected to be more retirements than there are new workers coming into the field. Likewise, cooks and other food preparation workers will see similar prospects for the next ten years or so. However, just as with chefs and cooks, retirements and employee turnover should create decent opportunities for those entering the industry.<br/><br/>The Book comes with a companion DVD for rich learning experience. It is also a useful tool for teachers to teach with digital resources in classroom and do a great job of illustrating skills and techniques that are otherwise difficult to explain." -- |
| Expansion of summary note |
Provided by publisher |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Adult |
| Price |
0.00 |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
28833 |
| Topical term or geographic name as entry element |
Cookery. |
| 710 ## - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
3G E-LEARNING FZ LLC |
| 9 (RLIN) |
138647 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Print Materials |