| 000 -LEADER |
|---|
| fixed length control field |
01354cam a2200241 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls001956360 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200226121402.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s1994 enka 00 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
030432907X |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201910011751 |
| Level of effort used to assign nonsubject heading access points |
shuhada |
| Level of effort used to assign subject headings |
201210291032 |
| Level of effort used to assign classification |
izani |
| Level of effort used to assign subject headings |
201102181819 |
| Level of effort used to assign classification |
VLOAD |
| -- |
200407271918 |
| -- |
VLOAD |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.95068 |
| Item number |
MAN |
| 245 04 - TITLE STATEMENT |
|---|
| Title |
The management of foodservice operations / |
| Statement of responsibility, etc. |
edited by Peter Jones with Paul Merricks. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
London ; |
| -- |
New York : |
| Name of publisher, distributor, etc. |
Cassell, |
| Date of publication, distribution, etc. |
1994. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 264 p. : |
| Other physical details |
ill. ; |
| Dimensions |
25 cm. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part A : Planning and design of systems : 1. Foodservice operations 2. Market research and concept development.- 3. Planning and designing the menu.- 4. Foodservice layout and design.- 5. Establishing staff levels.- 6. Developing operating standards.- 7. Designing control systems.- 8 Designing a quality strategy.- Part B :Managing the Operations: 9. Protecting assets.- 10. Improving employee performance.- 11.Managing capacity.- 12. Improving labour productivity.- 14. Menu analysis.- 15. Controlling costs.- 16. Managing quality. |
| 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 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service employees. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jones, Peter, |
| Dates associated with a name |
1951- |
| 9 (RLIN) |
11780 |
| 920 ## - Programme |
|---|
| Programme |
SHT : 621627, 620411, 620526 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
181962 |
| Koha biblioitemnumber |
181962 |
