000 -LEADER |
fixed length control field |
00901cgm a2200229 a 4500 |
001 - CONTROL NUMBER |
control field |
vtls003052985 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
MY-SjTCS |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20200306170430.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
110218s2004 nyu120 f00 v|eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
1583153276 |
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
Level of rules in bibliographic description |
201102181543 |
Level of effort used to assign nonsubject heading access points |
VLOAD |
-- |
200705291432 |
-- |
pushpa |
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
647.95068 |
Item number |
RES |
245 00 - TITLE STATEMENT |
Title |
Restaurant economics |
Medium |
[videorecording] : |
Remainder of title |
Understanding the business of restaurants / |
Statement of responsibility, etc. |
Food & Beverage Institute, The Culinary Institute of America. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. |
Place of publication, distribution, etc. |
Hyde Park, N.Y. : |
Name of publisher, distributor, etc. |
The Culinary Institute of America, |
Date of publication, distribution, etc. |
c2004. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
1 videodisc (120 min.) : |
Other physical details |
sd., col. ; |
Dimensions |
4 3/4 in. |
538 ## - SYSTEM DETAILS NOTE |
System details note |
DVD format |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Restaurant management. |
9 (RLIN) |
11637 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Food service management. |
9 (RLIN) |
285211 |
710 20 - ADDED ENTRY--CORPORATE NAME |
Corporate name or jurisdiction name as entry element |
Food and Beverage Institute (The Culinary Institute of America) |
9 (RLIN) |
285212 |
710 20 - ADDED ENTRY--CORPORATE NAME |
Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
9 (RLIN) |
11939 |
920 ## - Programme |
Programme |
TCHT: DVD075 |
999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
Koha biblionumber |
62436 |
Koha biblioitemnumber |
62436 |