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Dry Heat Cooking Methods Vol. 2 (Record no. 38463)

MARC details
000 -LEADER
fixed length control field	00752nam a2200181 4500
003 - CONTROL NUMBER IDENTIFIER
control field	PILC
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20170417162917.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	DVD IMC-SICM
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	1-58315-299-7
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number	DVD 641.5
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name	ProChef Training Materials
245 ## - TITLE STATEMENT
Title	Dry Heat Cooking Methods Vol. 2
250 ## - EDITION STATEMENT
Edition statement	2007
300 ## - PHYSICAL DESCRIPTION
Other physical details	1 Video disc (DVD) (ca. 156 min.) : d., col. ; 4 3/4 in.
500 ## - GENERAL NOTE
General note	Sauteing/Pan-Frying/Deep-Frying/Stir-Frying
520 ## - SUMMARY, ETC.
Summary, etc.	Every foodservice professional-from the biginner to the most accomplished chef-needsa comprehensive foundation of knowledge and skills to have the best opportunity for success. This video consist of the following Dry Heat Cooking methods: Sauteing/Pan-Frying/Deep-Frying/Stir-Frying.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme	Dewey Decimal Classification
Koha item type	Audio Visual Material

Holdings
Withdrawn status	Lost status	Source of classification or shelving scheme	Materials specified (bound volume or other part)	Damaged status	Not for loan	Collection code	Home library	Current library	Shelving location	Date acquired	Total Checkouts	Full call number	Barcode	Date last seen	Price effective from	Koha item type
		Dewey Decimal Classification	DVD			Reference	Instructional Media Center Library	Instructional Media Center Library	Audio Visual Material Section	04/17/2014		DVD 641.5	IMC-SICM 00779	04/17/2017	04/17/2017	Audio Visual Material