Le Cordon Bleu cuisine foundations / (Record no. 81093)

000 -LEADER
fixed length control field 00900cam a2200241 a 4500
001 - CONTROL NUMBER
control field vtls003206099
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200226111436.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110218s2011 nyua 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781435481374 (hbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1435481372 (hbk.)
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201107261121
Level of effort used to assign nonsubject heading access points pushpa
Level of effort used to assign subject headings 201102181707
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201010281054
Level of effort used to assign classification siew_eng
Level of effort used to assign subject headings 201010191552
Level of effort used to assign classification wilmina
-- 201008031932
-- malathy
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.5944
Item number COR 2011
245 03 - TITLE STATEMENT
Title Le Cordon Bleu cuisine foundations /
Statement of responsibility, etc. the chefs of Le Cordon Bleu.
246 30 - VARYING FORM OF TITLE
Title proper/short title Cuisine foundations
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Clifton Park, N.Y. :
Name of publisher, distributor, etc. Delmar/Cengage Learning,
Date of publication, distribution, etc. c2011.
300 ## - PHYSICAL DESCRIPTION
Extent xii, 530 p. :
Other physical details ill. (chiefly col.) ;
Dimensions 29 cm.
500 ## - GENERAL NOTE
General note Includes indexes.
610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Cordon bleu (School : Paris, France)
9 (RLIN) 37212
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking, French.
9 (RLIN) 11782
710 #2 - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Cordon bleu (School : Paris, France)
9 (RLIN) 37212
920 ## - Programme
Programme SHT : 148594, 166295
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 81093
Koha biblioitemnumber 81093
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Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Total Checkouts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 Cost, normal purchase price Cost, replacement price
          Taylor's Library-TU Taylor's Library-TU 2011-07-08 29 5000117602 2019-12-05 2017-11-26 1 Main Collection SCAFS,30003,03,CL    
          Taylor's Library-TU Taylor's Library-TU 2010-09-27 49 5000099414 2019-12-05 2017-01-26 1 Main Collection SHTEx,30004,03,AD 200.83 200.83