Culinary math / (Record no. 30423)

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
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 2004-07-27   1000803621 2019-12-05 2010-01-27 1 Main Collection SCAFS,70003,03,AD