Professional chef : (Record no. 51764)

000 -LEADER
fixed length control field 01325cam a2200229 a 4500
001 - CONTROL NUMBER
control field vtls003112676
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200306164932.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 080520s2007 enkao 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781844805051 (pbk.)
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 200805291817
Level of effort used to assign nonsubject heading access points pushpa
-- 200805200828
-- shuhada
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.57
Item number PRO
245 00 - TITLE STATEMENT
Title Professional chef :
Remainder of title level 2 S/NVQ /
Statement of responsibility, etc. Gary Hunter ... [et al.]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. London :
Name of publisher, distributor, etc. Thomson,
Date of publication, distribution, etc. c2007.
300 ## - PHYSICAL DESCRIPTION
Extent xxiii, 614 p. :
Other physical details col. ill. ;
Dimensions 28 cm.
500 ## - GENERAL NOTE
General note Includes indexes.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note 1. Maintain a safe, hygienic and secure working environment - 2. Contribute to effective teamwork - 3. Maintain food safety when storing, preparing and cooking food - 4. Cold starters, salads and canapes - 5. Stocks and sauces - 6. Soups - 7. Rice - 8. Pasta - 9. Eggs - 10. Fish and shellfish - 11. Poultry - 12. Game - 13. Meat - 14. Offal - 15. Vegetables - 16. Pulses - 17. Vegetable protein - 18. Grains - 19. Breads and doughs - 20. Pastes, tarts and pies - 21. Desserts - 22. Cakes, biscuits and sponges - 23. Healthy foods - 24. Cook chill and freezing food - 25. Kitchen documentation - Glossary of terms - Recipe index - General index.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Quantity cooking
9 (RLIN) 256726
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service.
9 (RLIN) 256727
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Hunter, Gary
9 (RLIN) 29300
920 ## - Programme
Programme TCHT : 642120
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 51764
Koha biblioitemnumber 51764
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Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Total Checkouts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 2008-05-20 38 1000809990 2019-12-05 2012-07-31 1 Main Collection SHTEx,30004,03,AD