Fundamentals of menu planning / (Record no. 106520)

000 -LEADER
fixed length control field 01434nam a2200265 a 4500
001 - CONTROL NUMBER
control field vtls003125011
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200226113302.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110218s2009 njua b 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780470072677 (pbk.)
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201103020925
Level of effort used to assign nonsubject heading access points wilmina
Level of effort used to assign subject headings 201102181350
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201010041330
Level of effort used to assign classification pushpa
Level of effort used to assign subject headings 201010041328
Level of effort used to assign classification pushpa
-- 200810151113
-- malathy
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 642.5
Item number MAC
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name McVety, Paul J.
9 (RLIN) 11697
245 10 - TITLE STATEMENT
Title Fundamentals of menu planning /
Statement of responsibility, etc. by Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware
250 ## - EDITION STATEMENT
Edition statement 3rd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Hoboken, N.J. :
Name of publisher, distributor, etc. John Wiley,
Date of publication, distribution, etc. c2009.
300 ## - PHYSICAL DESCRIPTION
Extent xiii, 258 p. :
Other physical details ill. ;
Dimensions 28 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Pt. 1. Evolution of the menu - ch. 1. New trends in the foodservice industry - ch. 2. Market survey - ch. 3. Nutrition and menu planning - ch. 4. Foodservice menu -- pt. 2. Financial aspects of menu planning - ch. 5. The yield test - ch. 6. Standard recipes - ch. 7. Recipe costing -- pt. 3. Writing, designin, and merchandising the menu - ch. 8. Characteristics of a menu - ch. 9. Sales history - ch. 10. Merchandising the menu - ch. 11. Foodservice equipment analysis.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Menus.
9 (RLIN) 11694
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ware, Claudette Levesque.
9 (RLIN) 31496
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ware, Bradley J.
Fuller form of name (Bradley John),
Dates associated with a name 1953-
9 (RLIN) 31497
920 ## - Programme
Programme SHT : 642346, 642316, 146080, 148723, 157174
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 106520
Koha biblioitemnumber 106520
952 ## - LOCATION AND ITEM INFORMATION (KOHA)
-- 2700:20160603
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Cost, normal purchase price Total Checkouts Barcode Date last seen Date last checked out Copy number Cost, replacement price Koha item type Public note
          Taylor's Library-TU Taylor's Library-TU 2010-12-15 279.80 7 5000106519 2019-12-05 2013-10-29 1 279.80 Reserve Collection SCAFS,70003,03,RM
          Taylor's Library-TU Taylor's Library-TU 2010-09-08 234.33 5 5000099868 2019-12-05 2013-09-10 1 234.33 Main Collection SCAFS,70003,03,RM
          Taylor's Library-TU Taylor's Library-TU 2010-07-20 283.65 7 5000024576 2019-12-05 2013-01-19 1 283.65 Main Collection SCAFS,70003,03,RM
          Taylor's Library-TU Taylor's Library-TU 2008-11-28   13 1000811235 2019-12-05 2017-03-06 1   Main Collection SCAFS,70003,03,RM
          Taylor's Library-TU Taylor's Library-TU 2008-11-26   9 1000811214 2019-12-05 2011-11-03 1   Main Collection SCAFS,70003,03,RM