| 000 -LEADER |
|---|
| fixed length control field |
01682cam a2200289 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003018386 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306154803.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2004 ilu b 000 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0071411488 (pbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780071411486 (pbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201910011656 |
| Level of effort used to assign nonsubject heading access points |
shuhada |
| Level of effort used to assign subject headings |
201706091514 |
| Level of effort used to assign classification |
haizir |
| Level of effort used to assign subject headings |
201102181226 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
200709211150 |
| Level of effort used to assign classification |
pushpa |
| -- |
200409281505 |
| -- |
staff |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.95023 |
| Item number |
DON |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Donovan, Mary Deirdre, |
| Dates associated with a name |
1955- |
| 9 (RLIN) |
14050 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Opportunities in culinary careers / |
| Statement of responsibility, etc. |
Mary Donovan. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Rev. ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Chicago, Ill. : |
| Name of publisher, distributor, etc. |
VGM Career Books, |
| Date of publication, distribution, etc. |
c2004. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 161 p. ; |
| Dimensions |
20 cm |
| 490 0# - SERIES STATEMENT |
|---|
| Series statement |
VGM opportunities series. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Foreword. - Preface. - 1. Why Choose a Culinary Career? - 2. A Noble Professsion. - 3. Traditional Positions in Restaurants and Hotels. - 4. Colds Foods, Garde-Manger, and Banquet Work. 5. Baking and Pastry. - 6. Culinary Careers in Nontraditional Settings. 7. Cooking for Special Needs. - 8. Volume Cooking. - 9. Research and Development. - 10. Running Your Own Business. - 11. Where Else Does Culinary Creativity Thrive? - 12. Getting a Start and Moving Ahead. - Appendix A: Culinary Schools and Related Educational Institutions. - Appendix B: Cilinary Journals, Magazines, and Newsletters. - Appendix C: Professional Food Organizations Recommended Readings. |
| 590 ## - LOCAL NOTE (RLIN) |
|---|
| Local note |
Management of public households (Institutional housekeeping) |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service |
| General subdivision |
Vocational guidance. |
| 9 (RLIN) |
18020 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service. |
| 9 (RLIN) |
204608 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Hospitality industry |
| General subdivision |
Management. |
| 9 (RLIN) |
5110 |
| 920 ## - Programme |
|---|
| Programme |
GEN : 104713 |
| 921 ## - Programme |
|---|
| Programme |
TCHT : 641923 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
32821 |
| Koha biblioitemnumber |
32821 |
