Catering : (Record no. 8931)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01320nam a2200277 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | vtls000012770 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MY-PjKIC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200206133524.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100211s2008 njua 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780764557989 (cloth) |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | 9780764557989 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] | |
| Level of rules in bibliographic description | 201302151721 |
| Level of effort used to assign nonsubject heading access points | norliday |
| Level of effort used to assign subject headings | 201002111639 |
| Level of effort used to assign classification | VLOAD |
| -- | 201002111450 |
| -- | VLOAD |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 642.4068 |
| Edition number | 22 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | 642.4068 MAT |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Mattel, Bruce. |
| 245 10 - TITLE STATEMENT | |
| Title | Catering : |
| Remainder of title | a guide to managing a successful business pperation / |
| Statement of responsibility, etc. | Bruce Mattel, the Culinary Institute of America. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Hoboken, New Jersey : |
| Name of publisher, distributor, etc. | John Wiley & Sons, |
| Date of publication, distribution, etc. | 2008. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | viii, 358 p. : |
| Other physical details | ill. ; |
| Dimensions | 24 cm. |
| 500 ## - GENERAL NOTE | |
| General note | Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1. Introduction to Catering -- 2. Starting Your Catering Business -- 3. Pricing For Profit -- 4. Setting Up the Catering Kitchen -- 5. Staffing -- 6. Marketing -- 7. Event Planning -- 8. How Can We Serve You? -- 9. Food Preparation and Service -- 10. Dining Room and Beverage Management -- 11. Sample Menus and Service -- Appendix. Basic Banquet Kitchen Layout. |
| 591 ## - | |
| -- | L00435 |
| -- | 20/05/08 |
| -- | BUS |
| -- | University Book Store |
| 592 ## - | |
| -- | SJY/003821 |
| -- | 10/11/08 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Caterers and catering |
| General subdivision | Management. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Culinary Institute of America. |
| 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 | 136.00 | 642.4068 MAT | 00020391 | 03/02/2021 | Open Collection |