| 000 -LEADER |
|---|
| fixed length control field |
01384cam a2200265 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls002901060 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200226103944.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2002 nyua 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471387401 (pbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471387404 (pbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201910011606 |
| Level of effort used to assign nonsubject heading access points |
shuhada |
| Level of effort used to assign subject headings |
201102181357 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
200807041922 |
| Level of effort used to assign classification |
pushpa |
| -- |
200407272000 |
| -- |
VLOAD |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.950151 |
| Item number |
BLO |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Blocker, Linda. |
| 9 (RLIN) |
16976 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Culinary math / |
| Statement of responsibility, etc. |
Linda Blocker and Julia Hill. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
c2002. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 177 p. : |
| Other physical details |
ill. ; |
| Dimensions |
23 cm. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction. Math Basics. Units of Measure: Volumes and Weights in the U.S. Kitchen. Basic Conversion with Units of Measure within Volume or Weight. Converting to and from Mixed Measures within Weight or Volume. Advanced Conversions with Units of Measure between Weight and Volume. Yield Percent. Finding Cost. Edible Portion Cost. Recipe Costing. Applying Yield % in the Kitchen. Special Topics. Recipe Size Conversion. Kitchen Ratios. Metric. Appendix A: Proper Measuring Techniques. Answer Section. Index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service |
| General subdivision |
Mathematics. |
| 9 (RLIN) |
11711 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| General subdivision |
Mathematics. |
| 9 (RLIN) |
55330 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Hospitality industry |
| General subdivision |
Management. |
| 9 (RLIN) |
5110 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hill, Julia, |
| Dates associated with a name |
1954- |
| 9 (RLIN) |
29827 |
| 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 : 640214 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
30423 |
| Koha biblioitemnumber |
30423 |
