MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03452nam a2200325 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240506163815.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
240418b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9789352697274 (hardback) |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
Cavite State University - Main Campus Library |
| Description conventions |
rda |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX911.3 |
| Item number |
M27Si6 2021 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Singh, Shweta |
| 9 (RLIN) |
44243 |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Hotel management : |
| Remainder of title |
food science / |
| Statement of responsibility, etc. |
Shweta Singh. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New Delhi : |
| Name of publisher, distributor, etc. |
Random Publications, |
| Date of publication, distribution, etc. |
2021. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
302 pages |
| Other physical details |
; |
| Dimensions |
24 cm |
| 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 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical reference and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Hotel Management System -- Food and Restaurant Management in Hotel Industry -- Food Preservation Technique -- Catering and Food Service Industry -- Responsibility of Food and Beverage Management -- Hotel Staff Management -- Hotel Management and Advertisement -- Food Science. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Food Science is of the utmost importance when it comes to the hospitality industry. Hospitality industry focuses on serving people and food is an undivided part of it. Food and Beverage Services as a field requires aspirants to prepare, present as well as service food and beverages to customers. In the Food and Beverage Service industry aspirants can work in restaurants, hotels, food stalls and the likes. Apart from this, the Food and Beverage Service also includes companies that are involved in the packaging and distribution of food materials. The commitment of food science and technology towards advancing the science of food, ensuring safe and abundant food supply, and contributing to healthier people everywhere defines the importance of food science in the hotel management. The food service industry is divided into three general classifications: commercial segment, noncommercial segment, and military segment. Catering management may be defined as the task of planning, organizing, controlling and executing. Each activity influences the preparation and delivery of food, beverage, and related services at a competitive, yet profitable price. These activities work together to meet and exceed the customer's perception of value for his money. Staffing is the third sequential function of management. Up until now the executive housekeeper has been concerned with planning and organizing the housekeeping department for the impending opening and operations. Now the executive housekeeper must think about hiring employees within sufficient me to ensure that three of the activities of staffing selection (including interviewing), orientation, and training-may be completed before opening. Staffing will be a major task of the last two weeks before opening. This is a comprehensive handbook aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology."--Back cover<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Source of acquisition |
Fund 164 |
| Vendor |
Wiseman's Books Trading, Inc. |
| Method of acquisition |
Purchased |
| Date of acquisition |
08/30/2022 |
| Accession number |
80956 |
| Owner |
pnr |
| Purchase price |
PHP 7,998.00 |
| PO No. |
2022-08-634 |
| ICS or PAR No. |
2022-1-0743 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Hospitality industry |
| 9 (RLIN) |
1812 |
| General subdivision |
Management |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Hotel management |
| 9 (RLIN) |
3996 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurant management |
| 9 (RLIN) |
6736 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service management |
| 9 (RLIN) |
2521 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=afafc7e9eb07f1e222bc78abd1280151">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=afafc7e9eb07f1e222bc78abd1280151</a> |
| Link text |
Click here to view the table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
