Culinary arts and hospitality / (Record no. 42)

MARC details
000 -LEADER
fixed length control field 01824nam a22002657a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220530202632.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 201116b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781682514290
040 ## - CATALOGING SOURCE
Language of cataloging English.
Transcribing agency CvSU-CCAT Campus Library.
Description conventions rda.
Original cataloging agency CvSU-CCAT Campus Library.
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX 661
Item number T44 2018
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name 3G Elearning FZ LLC. author.
9 (RLIN) 25
245 ## - TITLE STATEMENT
Title Culinary arts and hospitality /
Statement of responsibility, etc. authored and edited by 3G Elearning FZ LLC.
250 ## - EDITION STATEMENT
Edition statement Second edition.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. 3G Elearning FZ LLC,
Date of publication, distribution, etc. c2018.
300 ## - PHYSICAL DESCRIPTION
Extent xii, 302 pages :
Other physical details illustrations ;
Dimensions 24 cm
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.<br/>
520 ## - SUMMARY, ETC.
Summary, etc. Culinary Arts is a basic program to develop a professional foundation in the work habits, techniques, and attitude necessary to obtain and retain entry-level position in the food service industry. The management skills and leadership characteristics demanded by today’s employers in the hospitality and culinary arts sectors are very different from those of the past. Hospitality and culinary arts educators are preparing students for what some regard as one of the most demanding professions in the world.This Second Edition of ‘Culinary Arts and Hospitality’ covers all phases of the food service industry including menu planning, portion sizing, and food cost control measures as well as purchasing and inventory control. It explores the importance of sanitation standards, world cuisines, baking, pastry, food science, as well as high volume food production in a myriad of positions throughout the hospitality industry.
546 ## - LANGUAGE NOTE
Language note In English text.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
9 (RLIN) 26
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cookery.
9 (RLIN) 27
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service management
9 (RLIN) 28
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Book
Classification part TX 661 T44 2018
Source of classification or shelving scheme Library of Congress Classification
Call number prefix CIR
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Coded location qualifier Cost, normal purchase price Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Library of Congress Classification     Book Cavite State University - CCAT Campus Cavite State University - CCAT Campus GCS 12/03/2018 Purchased GCS 964.00 641.5 T413c 2018 R0011682 10/15/2025 1 copy 11/16/2020 Book