The complete guide to foodservice in cultural institutions : (Record no. 4207)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01023nam a2200265 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | KKBBM |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20230921111915.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 180430s2002 my a 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0471396885 (cloth : alk. paper) |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | KKBBM |
| Transcribing agency | KKBBM |
| Language of cataloging | eng |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 647.95068 MAN |
| Edition number | 21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Manask, Arthur M. |
| 9 (RLIN) | 3049 |
| 245 14 - TITLE STATEMENT | |
| Title | The complete guide to foodservice in cultural institutions : |
| Remainder of title | keys to success in restaurants, catering, and special events / |
| Statement of responsibility, etc. | Arthur M. Manask with Mitchell Schechter. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New York : |
| Name of publisher, distributor, etc. | Wiley, |
| Date of publication, distribution, etc. | c2002. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 237 p. : |
| Other physical details | ill. ; |
| Dimensions | 25 cm. |
| 500 ## - GENERAL NOTE | |
| General note | Includes index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service management. |
| 9 (RLIN) | 3030 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Restaurant management. |
| 9 (RLIN) | 1869 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Caterers and catering |
| General subdivision | Management. |
| 9 (RLIN) | 2975 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service management |
| Form subdivision | Case studies. |
| 9 (RLIN) | 3050 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Restaurant management |
| Form subdivision | Case studies. |
| 9 (RLIN) | 3051 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Caterers and catering |
| General subdivision | Management |
| Form subdivision | Case studies. |
| 9 (RLIN) | 3052 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Schechter, Mitchell E. |
| 9 (RLIN) | 3053 |
| 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 | 04/30/2018 | 206.55 | 647.95068 MAN | 01974 | 04/30/2018 | 04/30/2018 | Books |