| 000 -LEADER |
|---|
| fixed length control field |
01365cam a2200253 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls002762560 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306154442.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2003 nyua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471292095 (hbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181355 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
200710081329 |
| Level of effort used to assign classification |
pushpa |
| Level of effort used to assign subject headings |
200611111210 |
| Level of effort used to assign classification |
pushpa |
| -- |
200407271954 |
| -- |
VLOAD |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.95068 |
| Item number |
BIR |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Birchfield, John C. |
| 9 (RLIN) |
11709 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Design and layout of foodservice facilities / |
| Statement of responsibility, etc. |
John C. Birchfield, Raymond T. Sparrowe |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
John Wiley, |
| Date of publication, distribution, etc. |
c2003. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvi, 320 p. : |
| Other physical details |
ill. ; |
| Dimensions |
29 cm. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Preliminary Planning.- 2. Foodservice Design.- 3. The Principles of Design.- 4. Space Analysis.- 5. Equipment Layout.- 6. Foodservice Equipment Part I.- 7. Foodservice Equipment Part II: Manufactured Equipment.- 8. Foodservice Facilities Engineering and Architecture.- Appendix 1. : Food service-related professional associations.- Appendix 2. Typical foodservice facility designs Appendix 3. Common foodservice facility symbols.- Index. |
| 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 |
| General subdivision |
Equipment and supplies. |
| 9 (RLIN) |
11678 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurants |
| General subdivision |
Design and construction. |
| 9 (RLIN) |
11674 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Sparrowe, Raymond T., |
| Dates associated with a name |
1949- |
| 9 (RLIN) |
104976 |
| 920 ## - Programme |
|---|
| Programme |
TCHT: 640017, 640018, 640061 (Lost), 641684, 641977 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
28865 |
| Koha biblioitemnumber |
28865 |
| 952 ## - LOCATION AND ITEM INFORMATION (KOHA) |
|---|
| -- |
3703:20061005 |
