| 000 -LEADER |
|---|
| fixed length control field |
01147nam a2200241 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls001943260 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200226121356.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s1994 nyu 00 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471579181 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201910011538 |
| Level of effort used to assign nonsubject heading access points |
shuhada |
| Level of effort used to assign subject headings |
201909171039 |
| Level of effort used to assign classification |
ummi |
| Level of effort used to assign subject headings |
201102181359 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
200704111133 |
| Level of effort used to assign classification |
pushpa |
| -- |
200407271917 |
| -- |
VLOAD |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.950681 |
| Item number |
MIL |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Miller, E Jack, |
| Dates associated with a name |
1930. |
| 9 (RLIN) |
11628 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Basic food and beverage cost control / |
| Statement of responsibility, etc. |
Jack E. Miller, David K. Hayes. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
John Wiley, |
| Date of publication, distribution, etc. |
c1994. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xi, 388 p ; |
| Dimensions |
23 cm. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Managing income and expense 2. Determining sales volume. 3. Managing the cost of food. 4. Manaing the cost of beverages. 5. Managing the food and beverage production process. 6. Managing the cost of labor. 7. Controlling other expenses 8. Analyzing results using basic accounting. 9. Maintaining and improving the income control system. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service |
| General subdivision |
Cost Control. |
| 9 (RLIN) |
11629 |
| 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 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hayes, David K. |
| 9 (RLIN) |
11630 |
| 920 ## - Programme |
|---|
| Programme |
TCHT: 621448 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
181781 |
| Koha biblioitemnumber |
181781 |
