Design and layout of foodservice facilities / (Record no. 28865)

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
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Total Checkouts Barcode Date last seen Date last checked out Copy number Koha item type Public note
          Taylor's Library-TU Taylor's Library-TU 2007-09-28 14 1000809506 2019-12-05 2016-05-06 1 Main Collection SHTEx,70002,03,RA
          Taylor's Library-TU Taylor's Library-TU 2006-11-11 17 1000808010 2019-12-05 2016-07-21 1 Main Collection SCAFS,70003,03,RM
  Lost       Taylor's Library-TU Taylor's Library-TU 2004-07-27 1 1000802879 2019-12-05 2010-01-27 1 Main Collection SHTEx,70002,03,RM
          Taylor's Library-TU Taylor's Library-TU 2004-07-27 29 1000802873 2019-12-05 2012-10-15 1 Graduate Collection SHTEx,60001,03,RA
          Taylor's Library-TU Taylor's Library-TU 2004-07-27 21 1000802872 2019-12-05 2014-06-12 1 Main Collection SHTEx,70002,03,RM