| 000 -LEADER |
|---|
| fixed length control field |
01096cam a22002534a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003052185 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306170340.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2007 njua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0131189131 (pbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780131189133 (pbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181246 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
200706010928 |
| Level of effort used to assign classification |
malathy |
| Level of effort used to assign subject headings |
200704241638 |
| Level of effort used to assign classification |
pushpa |
| -- |
200704200916 |
| -- |
malathy |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.95068 |
| Item number |
BAS |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Baskette, Michael. |
| 9 (RLIN) |
20513 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The chef manager / |
| Statement of responsibility, etc. |
Michael Baskette. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Upper Saddle River, NJ : |
| Name of publisher, distributor, etc. |
Pearson / Prentice Hall, |
| Date of publication, distribution, etc. |
c2007. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 326 p. : |
| Other physical details |
ill. ; |
| Dimensions |
24 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (p. 318-319) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. The structure of food service in historical perspective - 2. Managing for quality in food service operations - 3. Management and supervision - 4. The chef leader - 5. Strategic management for the professional chef - 6. A new age for quality food service. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service management. |
| 9 (RLIN) |
283760 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooks. |
| 9 (RLIN) |
283761 |
| 920 ## - Programme |
|---|
| Programme |
TCHT: 641814, 641855 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
61752 |
| Koha biblioitemnumber |
61752 |
