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Start and run a profitable catering business : (Record no. 30929)

MARC details
000 -LEADER
fixed length control field 01322cam a2200217 a 4500
001 - CONTROL NUMBER
control field vtls002943960
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200306154627.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110218s1999 ii a 000 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 8172247559
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201905311615
Level of effort used to assign nonsubject heading access points shuhada
Level of effort used to assign subject headings 201102181750
Level of effort used to assign classification VLOAD
-- 200407272002
-- VLOAD
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 642.4
Item number ERD
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Erdosh, George.
9 (RLIN) 17141
245 10 - TITLE STATEMENT
Title Start and run a profitable catering business :
Remainder of title from thyme to timing : your step-by-step business plan /
Statement of responsibility, etc. George Erdosh.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Mumbai, India :
Name of publisher, distributor, etc. Jaico Pub.,
Date of publication, distribution, etc. 1999.
300 ## - PHYSICAL DESCRIPTION
Extent xiv, 166 p. :
Other physical details ill. ;
Dimensions 28 cm.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note 1. Entree: the ifs and whys of it. 2. How to become a caterer. 3. Personal ingredients. 4. From gravy boats to wheels: essential equipment. 5. Smaller equipment. 6. Menu ingredients. 7. Too many cooks... 8. Selling the sizzle. 9. Pricing. 10. Getting the contract. 11. It takes more than a hot oven. 12. Executing the event - it's show time! 13. Diary of a caterer. 14. The cookhouse: it's not all a picnic. 15. The office: no picnic at all. 16. Legality: as necessary as dishwashing. 17. Kitchen hints for caterers. Appendixes: 1. Cake cutting diagrams. 2. Recipes for success.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Caterers and catering.
9 (RLIN) 209001
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Caterers and catering
General subdivision Management.
9 (RLIN) 11683
920 ## - Programme
Programme TCHT : 640271
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Total Checkouts Barcode Date last seen Date last checked out Copy number Uniform Resource Identifier Koha item type Public note
    Dewey Decimal Classification     Taylor's Library-TU Taylor's Library-TU 27/07/2004 11 5000035490 05/12/2019 22/02/2013 1 Floor 4, Shelf 21 , Side 2, TierNo 3, BayNo 1 Main Collection SHTEx,70002,03,AD