Commercial cookery / (Record no. 1286073)

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
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Shelving location Date acquired Cost, normal purchase price Inventory number Total Checkouts Total Renewals Full call number Barcode Date last seen Date last checked out Copy number Cost, replacement price Price effective from Koha item type
        City Campus City Campus City Campus Main Collection 29/10/2015 100.35 i13439431 2 2 641.57 FOR A556459B 23/09/2017 26/08/2017 1 100.35 31/10/2021 Book

Powered by Koha