Modern food service purchasing : (Record no. 545)

MARC details
000 -LEADER
fixed length control field 01752nam a22002417a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230420034402.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 210207b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9789814336642
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 911.3.P8
Item number G37 2011
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Garlough, Robert
9 (RLIN) 1660
245 ## - TITLE STATEMENT
Title Modern food service purchasing :
Remainder of title a complete resource /
Statement of responsibility, etc. Robert Garlough 1954-
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Clifton Park, NY :
Name of publisher, distributor, etc. Delmar Cengage Learning,
Date of publication, distribution, etc. 2011.
300 ## - PHYSICAL DESCRIPTION
Extent 696 pages :
Other physical details illustrations ;
Dimensions 26 cm
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
520 ## - SUMMARY, ETC.
Summary, etc. "Modern Food Service Purchasing is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems Storeroom operations Cost controls Product information Delivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up a successful storeroom operation while providing chefs and buyers with a comprehensive reference that will deliver value for years to come. Extensive color photography, useful charts and forms, and a comprehensive glossary of key terms round out the coverage."--Publisher's website
546 ## - LANGUAGE NOTE
Language note English text.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service management.
9 (RLIN) 28
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service purchasing.
9 (RLIN) 1661
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Book
Classification part TX 911.3.P8 G37 2011
Call number prefix CIR
Source of classification or shelving scheme Library of Congress Classification
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 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 06/29/2015 Purchased GCS CIR TX 911.3.P8 G37 2011 R0010895 10/15/2025 1 02/07/2021 Book