MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01769nam a2200265 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
KKBBM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230921112111.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
181127s2004 my a bf 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0787964689 (alk. paper) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
KKBBM |
| Transcribing agency |
KKBBM |
| Language of cataloging |
eng |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
642.56 PUC |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Puckett, Ruby P. |
| 9 (RLIN) |
6571 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Food service manual for health care institutions / |
| Statement of responsibility, etc. |
Ruby P. Puckett ; foreword by Carlton Green. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
3rd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
San Francisco : |
| Name of publisher, distributor, etc. |
Jossey-Bass, |
| Date of publication, distribution, etc. |
c2004. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxv, 757 p. : |
| Other physical details |
ill. ; |
| Dimensions |
28 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Rev. ed. of: Food service manual for health care institutions / Brenda A. Byers, Carol W. Shanklin, and Linda C. Hoover. 1994 ed. 1994. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Food service industry: an overview -- Leadership: managing for change -- Marketing -- Quality management -- Planning and decision making -- Organization and time management -- Communication -- Human resource management -- Clinical nutrition care management -- Management information systems -- Control function and financial management -- Environmental issues and waste management -- Food safety, sanitation, and hazard analysis critical control points -- Safety, security, and emergency preparedness -- Menu planning -- Product selection -- Purchasing -- Receiving, storage, and inventory control -- Food production -- Distribution and service -- Facility design and equipment selection. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Health facilities |
| General subdivision |
Food service |
| Form subdivision |
Handbooks, manuals, etc. |
| 9 (RLIN) |
6572 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Hospitals |
| General subdivision |
Food service |
| Form subdivision |
Handbooks, manuals, etc. |
| 9 (RLIN) |
6573 |
| 650 12 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food Service, Hospital. |
| 9 (RLIN) |
6574 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Byers, Brenda A. |
| Title of a work |
Food service manual for health. care institutions. |
| 9 (RLIN) |
6575 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Books |
