On becoming a professional chef / (Record no. 10894)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00796nam a2200217 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | KKBBM |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20230921112120.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 181219s2004 my a 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 013113728X (pbk.) |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | KKBBM |
| Transcribing agency | KKBBM |
| Language of cataloging | eng |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5024 BEC |
| Edition number | 22 |
| 245 00 - TITLE STATEMENT | |
| Title | On becoming a professional chef / |
| Statement of responsibility, etc. | The American Culinary Federation ; Michael Baskette, editor. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Upper Saddle River, NJ : |
| Name of publisher, distributor, etc. | Pearson Education, |
| Date of publication, distribution, etc. | c2004. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | viii, 48 p. : |
| Other physical details | ill. ; |
| Dimensions | 24 cm. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service |
| General subdivision | Vocational guidance |
| Geographic subdivision | United States. |
| 9 (RLIN) | 6920 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking |
| General subdivision | Vocational guidance |
| Geographic subdivision | United States. |
| 9 (RLIN) | 4474 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooks |
| General subdivision | Training of |
| Geographic subdivision | United States. |
| 9 (RLIN) | 4473 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Baskette, Michael. |
| 9 (RLIN) | 3071 |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | American Culinary Federation. |
| 9 (RLIN) | 6921 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG | PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG | New Materials Shelf | 12/19/2018 | 16.80 | 641.5024 BEC | 05371 | 12/19/2018 | 12/19/2018 | Books |