MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02011nam a2200337 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20241204160911.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
231114s2006 nyua 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0078690706 |
| Terms of availability |
RM224.90 |
| Qualifying information |
hardback |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780078690709 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of effort used to assign subject headings |
20241204160013.0 |
| -- |
22 |
| -- |
NUR SALIZAH NG ABDULLAH |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of British Columbia Library |
| Language of cataloging |
eng |
| Transcribing agency |
University of British Columbia Library |
| Modifying agency |
PTSS |
| Description conventions |
rda |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
22 |
| Classification number |
641.5 |
| 090 00 - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
641.5 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
CUL |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Culinary Essentials / |
| Statement of responsibility, etc. |
Johnson & Wales University. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second Edition |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
McGraw Hill/Glencoe, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2006 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2006 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
752 pages : |
| Other physical details |
colour illustrations ; |
| Dimensions |
29 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 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTES |
|---|
| Formatted contents note (NR) |
Unit 1: The foodservice industry. Foodservice career opportunities ; Becoming a culinary professional ; Customer service ; The dining experience -- Unit 2: Quality foodservice practices. Foodservice management ; Standards, regulations & laws ; Safety & sanitation principles ; HACCP applications -- Unit 3: The professional kitchen. Equipment & technology ; Knives & smallwares ; Culinary nutrition ; Creating menus ; Using standardized recipes ; Cost control techniques -- Unit 4: Culinary applications. Cooking techniques ; Seasonings & flavorings ; Breakfast cookery ; Garde manger basics ; Hot & cold sandwiches ; Stocks & sauces ; Soups & appetizers ; Fish & shellfish ; Poultry cookery ; Meat cookery ; Pasta & grains ; Fruits, vegetables & legumes -- Unit 5: Baking & pastry applications. Baking techniques ; Yeast breads & rolls ; Quick breads ; Desserts. |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service |
| Form subdivision |
Textbooks. |
| 9 (RLIN) |
9537 |
| 650 20 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| Form subdivision |
Textbooks. |
| 9 (RLIN) |
9540 |
| 650 20 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| Form subdivision |
Textbooks. |
| 9 (RLIN) |
9543 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Johnson & Wales University. |
| 9 (RLIN) |
9546 |
| 856 4# - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="https://archive.org/details/culinaryessentia0002john/page/n3/mode/2up">https://archive.org/details/culinaryessentia0002john/page/n3/mode/2up</a> |
| Public note |
Free eBook from the Internet Archive |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Book |
