Professional chef : (Record no. 15746)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01374cam a2200289 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | vtls000012925 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MY-PjKIC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200206151629.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100211s2007 enka 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781844807062 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | 9781844807062 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] | |
| Level of rules in bibliographic description | 201110280936 |
| Level of effort used to assign nonsubject heading access points | rabihah |
| Level of effort used to assign subject headings | 201002111638 |
| Level of effort used to assign classification | VLOAD |
| -- | 201002111451 |
| -- | VLOAD |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641 |
| Edition number | 22 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | 641.5 PRO |
| 245 00 - TITLE STATEMENT | |
| Title | Professional chef : |
| Remainder of title | level 2 diploma / |
| Statement of responsibility, etc. | Gary Hunter ... [et al.]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | London : |
| Name of publisher, distributor, etc. | Thomson Learning, |
| Date of publication, distribution, etc. | 2007. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxii, 618 p. : |
| Other physical details | col. ill. ; |
| Dimensions | 27 cm. |
| 490 1# - SERIES STATEMENT | |
| Series statement | Professional chef |
| 500 ## - GENERAL NOTE | |
| General note | Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Health and safety in catering and hospitality -- Applying workplace skills -- Food safety in catering -- Investigate the catering and hospitality industry -- Kitchen operations, costs and menu planning -- Cold starters, salads and canapes -- Stocks, soups and sauces -- Rice, pasta, grains and egg dishes -- Fish and shellfish -- Poultry -- Game -- Meat and offal -- Vegetables, fruit and pulses -- Bakery products -- Desserts and puddings -- Healthier foods and special diets. |
| 591 ## - | |
| -- | L00435 |
| -- | 20/05/08 |
| -- | BUS |
| -- | University Book Store |
| 592 ## - | |
| -- | SJY/003158 |
| -- | 18/06/08 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking |
| General subdivision | Study and teaching. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Hunter, Gary. |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Professional chef. |
| Withdrawn status | Lost status | Damaged status | Not for loan | Collection code | Home library | Current library | Shelving location | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Open Collection | FIRST CITY UNIVERSITY COLLEGE | FIRST CITY UNIVERSITY COLLEGE | FCUC Library | 144.50 | 641.5 PRO | 00020039 | 03/02/2021 | Open Collection |