Foodservice organizations : (Record no. 27192)

000 -LEADER
fixed length control field 01131nam a2200265 a 4500
001 - CONTROL NUMBER
control field vtls003155898
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200306154312.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110218s2010 maua 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780135105917 (pbk. : Int. ed.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0135105919 (pbk. : Int. ed.)
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201910011712
Level of effort used to assign nonsubject heading access points shuhada
Level of effort used to assign subject headings 201102181252
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201006091719
Level of effort used to assign classification pushpa
Level of effort used to assign subject headings 201006071738
Level of effort used to assign classification wilmina
-- 201004221049
-- radtha
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 647.95068
Item number GRE 2010
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Gregoire, Mary B.
9 (RLIN) 19315
245 10 - TITLE STATEMENT
Title Foodservice organizations :
Remainder of title a managerial and systems approach /
Statement of responsibility, etc. Mary B. Gregoire.
250 ## - EDITION STATEMENT
Edition statement 7th ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Boston :
Name of publisher, distributor, etc. Pearson,
Date of publication, distribution, etc. c2010.
300 ## - PHYSICAL DESCRIPTION
Extent xvi, 584 p. :
Other physical details ill. ;
Dimensions 28 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 2# - FORMATTED CONTENTS NOTE
Formatted contents note Part 1 The foodservice systems model -- Part 2 Transformation: Functional subsystems -- Part 3 Transformation: Management functions and linking processes -- Part 4 Outputs of the system.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service management.
9 (RLIN) 204553
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service.
9 (RLIN) 204608
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Hospitality industry
General subdivision Management.
9 (RLIN) 5110
920 ## - Programme
Programme SHT : 143708
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 27192
Koha biblioitemnumber 27192
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 Uniform Resource Identifier Cost, replacement price Koha item type Public note
          Taylor's Library-TU Taylor's Library-TU 2010-06-07 89.04 13 5000108658 2019-12-05 2012-08-14 1 Floor 4, Shelf 21 , Side 2, TierNo 5, BayNo 7 89.04 Main Collection SHTEx,70002,03,AD