MARC details
000 -LEADER |
fixed length control field |
02313cam a2200469 i 4500 |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20221109195443.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
141003t20152015vraa b 001 0 eng d |
011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
Local cataloguing issues note |
BIB MATCHES WORLDCAT |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
0170245543 |
Qualifying information |
paperback |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
9780170245548 |
Qualifying information |
paperback |
035 ## - SYSTEM CONTROL NUMBER |
System control number |
(ATU)b14129747 |
035 ## - SYSTEM CONTROL NUMBER |
System control number |
(OCoLC)908514546 |
040 ## - CATALOGING SOURCE |
Original cataloging agency |
YDXCP |
Language of cataloging |
eng |
Description conventions |
rda |
Transcribing agency |
YDXCP |
Modifying agency |
OCLCO |
-- |
ATU |
050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
Classification number |
TX820 |
Item number |
.F672 2015 |
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
641.57 |
Edition number |
23 |
100 1# - MAIN ENTRY--PERSONAL NAME |
Personal name |
Ford, Jason |
Relator term |
author. |
9 (RLIN) |
825965 |
245 10 - TITLE STATEMENT |
Title |
Commercial cookery / |
Statement of responsibility, etc. |
Jason Ford, Gary Hunter, Terry Tinton, Neil Rippington. |
250 ## - EDITION STATEMENT |
Edition statement |
2nd edition |
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
Place of production, publication, distribution, manufacture |
South Melbourne, Victoria, Australia : |
Name of producer, publisher, distributor, manufacturer |
Cengage Learning Australia, |
Date of production, publication, distribution, manufacture, or copyright notice |
2015. |
264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
Date of production, publication, distribution, manufacture, or copyright notice |
©2015 |
300 ## - PHYSICAL DESCRIPTION |
Extent |
xv, 422 pages : |
Other physical details |
colour illustrations ; |
Dimensions |
26 cm. |
336 ## - CONTENT TYPE |
Content type term |
text |
Content type code |
txt |
Source |
rdacontent |
337 ## - MEDIA TYPE |
Media type term |
unmediated |
Media type code |
n |
Source |
rdamedia |
338 ## - CARRIER TYPE |
Carrier type term |
volume |
Carrier type code |
nc |
Source |
rdacarrier |
500 ## - GENERAL NOTE |
General note |
First edition of "Professional chef" published in a single volume in 2010. Volume one of this edition has the title, "Kitchen operations.". |
500 ## - GENERAL NOTE |
General note |
Includes indexes. |
505 00 - FORMATTED CONTENTS NOTE |
Miscellaneous information |
1. |
Title |
Produce poultry dishes -- |
Miscellaneous information |
2. |
Title |
Produce seafood dishes -- |
Miscellaneous information |
3. |
Title |
Produce meat dishes -- |
Miscellaneous information |
4. |
Title |
Produce breads, cakes and pastries -- |
Miscellaneous information |
5. |
Title |
Produce desserts -- |
Miscellaneous information |
6. |
Title |
Produce and serve food for buffets -- |
Miscellaneous information |
7. |
Title |
Plan and cost menus -- |
Miscellaneous information |
8. |
Title |
Produce food that meets special dietary requirements -- |
Miscellaneous information |
9. |
Title |
Work effectively as a cook -- |
Miscellaneous information |
10. |
Title |
Coach others in job skills -- |
Miscellaneous information |
11. |
Title |
Prepare and serve cheese -- |
Miscellaneous information |
12. |
Title |
Receive and store stock -- |
Miscellaneous information |
13. |
Title |
Source and use information on the hospitality industry. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Quantity cooking |
Form subdivision |
Textbooks |
9 (RLIN) |
641236 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Food service |
Form subdivision |
Textbooks |
9 (RLIN) |
641241 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Food handling |
Form subdivision |
Textbooks |
9 (RLIN) |
641245 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Cooks |
General subdivision |
Vocational guidance |
9 (RLIN) |
708955 |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Hunter, Gary, |
Relator term |
author. |
9 (RLIN) |
268606 |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Tinton, Terry, |
Relator term |
author. |
9 (RLIN) |
1077438 |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Rippington, Neil, |
Relator term |
author. |
9 (RLIN) |
1098489 |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Ford, Jason. |
Title of a work |
Kitchen operations. |
730 0# - ADDED ENTRY--UNIFORM TITLE |
Uniform title |
Professional chef. |
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
Uniform title |
Professional chef, 2nd edition ; |
Volume/sequential designation |
volume 2. |
907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
a |
.b14129747 |
b |
22-08-17 |
c |
28-10-15 |
942 ## - ADDED ENTRY ELEMENTS (KOHA) |
Koha item type |
Book |
945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
a |
641.57 FOR |
g |
1 |
i |
A556459B |
j |
0 |
l |
cmain |
o |
- |
p |
$100.35 |
q |
- |
r |
- |
s |
- |
t |
0 |
u |
2 |
v |
2 |
w |
0 |
x |
1 |
y |
.i13439431 |
z |
29-10-15 |
998 ## - LOCAL CONTROL INFORMATION (RLIN) |
-- |
b |
-- |
c |
Operator's initials, OID (RLIN) |
06-04-16 |
Cataloger's initials, CIN (RLIN) |
m |
First date, FD (RLIN) |
a |
-- |
eng |
-- |
vra |
-- |
0 |