Remarkable service / (Record no. 125273)

000 -LEADER
fixed length control field 01012cam a2200265 a 4500
001 - CONTROL NUMBER
control field vtls003153581
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200226114008.0
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 9780470197400 (pbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0470197404 (pbk.)
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201910011717
Level of effort used to assign nonsubject heading access points shuhada
Level of effort used to assign subject headings 201102181351
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201007141822
Level of effort used to assign classification shuhada
Level of effort used to assign subject headings 200911101436
Level of effort used to assign classification shuhada
-- 200910261257
-- malathy
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 647.95068
Item number REM
245 00 - TITLE STATEMENT
Title Remarkable service /
Statement of responsibility, etc. The Culinary Institute of America.
250 ## - EDITION STATEMENT
Edition statement 2nd 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 ix, 294 p. :
Other physical details ill. ;
Dimensions 24 cm.
500 ## - GENERAL NOTE
General note "A guide to winning and keeping customers for servers, managers, and restaurant owners.--Cover.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service management.
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 Hospitality industry
General subdivision Management.
9 (RLIN) 5110
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Culinary Institute of America.
9 (RLIN) 11939
920 ## - Programme
Programme SHT : 138254, 138255, 147380
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 125273
Koha biblioitemnumber 125273
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 2010-07-12 75.72 1 5000098735 2019-12-05 2011-08-23 1 75.72 Main Collection SHTEx,70002,03,RM
          Taylor's Library-TU Taylor's Library-TU 2009-11-09 102.40 7 5000048489 2019-12-05 2013-06-04 1 102.40 Main Collection SHTEx,70002,03,RM
          Taylor's Library-TU Taylor's Library-TU 2009-11-09 102.40 4 5000048479 2019-12-05 2010-06-21 1 102.40 Main Collection SHTEx,70002,03,RA