MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02192nam a22003017a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20210104154845.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
210104b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9789351157977 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CvSU Main Campus Library |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX820 |
| Item number |
C73 2016 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Commercial cooking : advanced / |
| Statement of responsibility, etc. |
authored and edited by 3G E-Learning. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
UAE : |
| Name of publisher, distributor, etc. |
3G E-Learning FZ LLC, |
| Date of publication, distribution, etc. |
c2016. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vii, 426 pages : ; . |
| Other physical details |
chiefly color illustrations |
| Dimensions |
26 cm |
| Accompanying material |
+ 1 videodisc of DVD : sound, color (4 3/4 in.). |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
"Printable workbook included in the CD" |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Lead workplace communication -- Lead small teams -- Develop and practice: negotiation skills -- Solve problems related to work activities -- Use mathematical concepts and techniques -- Use relevant technologies -- Roster staff -- Control and order stock -- Train small groups -- Establish and conduct business relationships -- Plan and prepare food for ala carte, buffets, and display a buffet -- Select, prepare and serve specialized food items and specialty cuisines -- Plan and control menu-based catering and organize bulk cooking operations -- Prepare pates and terrines -- Establish and maintain quality control and monitor catering revenue and costs -- Apply cook-chill-freeze production processes. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Comprehends various diverse practical and visual skills with knowledge of specialized materials and techniques. Commercial cooking is simply cooking for other people, provided that they will be compensated for the service rendered. Examples are cooking in restaurants, cafeterias, canteens etc. This book will introduce the knowledge and skills for those studying and/or working in hotels, motels, restaurants, clubs, etc."--Back cover. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Source of acquisition |
Fund 164 |
| Vendor |
New Century Books & Gen. Mdse. |
| Method of acquisition |
Purchased |
| Date of acquisition |
08/15/2018 |
| Accession number |
76740 |
| Owner |
nej |
| Purchase price |
5,000.00 |
| PO No. |
2018-08-820 |
| ICS or PAR No. |
2018-1-0557 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
2400 |
| Topical term or geographic name entry element |
Quantity cooking |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
2401 |
| Topical term or geographic name entry element |
Food service |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
2402 |
| Topical term or geographic name entry element |
Food handling |
| 710 ## - ADDED ENTRY--CORPORATE NAME |
|---|
| 9 (RLIN) |
301 |
| Corporate name or jurisdiction name as entry element |
3G E-Learning |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
