| 000 -LEADER |
|---|
| fixed length control field |
00853cam a2200217 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls001976260 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200226121411.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2001 nyua 00 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471380229 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201910020954 |
| Level of effort used to assign nonsubject heading access points |
shuhada |
| Level of effort used to assign subject headings |
201910020954 |
| Level of effort used to assign classification |
shuhada |
| Level of effort used to assign subject headings |
201909171432 |
| Level of effort used to assign classification |
ummi |
| Level of effort used to assign subject headings |
201102181357 |
| Level of effort used to assign classification |
VLOAD |
| -- |
200407271919 |
| -- |
VLOAD |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.95068 |
| Item number |
REM |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Remarkable service : |
| Remainder of title |
a guide to winning and keeping customers for servers, managers, and restaurant owners / |
| Statement of responsibility, etc. |
The Culinary Institute of America. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
c2001. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 285 p. : |
| Other physical details |
ill. ; |
| Dimensions |
24 cm. |
| 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 |
Restaurant management. |
| 9 (RLIN) |
11637 |
| 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 |
TCHT : 621222, 640543 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
182263 |
| Koha biblioitemnumber |
182263 |
