Catering (Record no. 41507)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01422nam a22002177a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | PILC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20210118121154.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 210118b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118137970 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | Elb 642.4068 |
| Item number | M42c |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Bruce Mattel |
| 245 ## - TITLE STATEMENT | |
| Title | Catering |
| Remainder of title | a guide to managing a successful business operation |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2nd |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Date of publication, distribution, etc. | 2016 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiv, 304p. ; PDF, 8.84 MB |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Caterers and catering--Management |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | The Culinary Institute of America |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://sic-library.pilc.org.ph/cgi-bin/koha/opac-retrieve-file.pl?id=e8086394515afd1528b46d7836b4cbfb">https://sic-library.pilc.org.ph/cgi-bin/koha/opac-retrieve-file.pl?id=e8086394515afd1528b46d7836b4cbfb</a> |
| Public note | Click to see E-Books (PDF) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | E-Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Coded location qualifier | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Non-fiction | Higher Education Department Library | Higher Education Department Library | Digital Collection | 01/18/2021 | https://b-ok.asia/book/3331623/8a1cfe | Elb | Elb 642.4068 M42c | Elb 093 | 01/18/2021 | 01/18/2021 | E-Books |
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