Food production operations / (Record no. 4737)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01621nam a22002537a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NU |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240402163732.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240402b ph ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-1-98467-979-6 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | NUFAIRVIEW |
| Transcribing agency | NUFAIRVIEW |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP 370 T47 2023 |
| 245 ## - TITLE STATEMENT | |
| Title | Food production operations / |
| Statement of responsibility, etc. | authored and edited by 3G E-Learning LLC |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 3rd edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New York : |
| Name of publisher, distributor, etc. | 3G E-Learning LLC, |
| Date of publication, distribution, etc. | c2023. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | viii, 397 pages : |
| Other physical details | color illustrations ; |
| Dimensions | 26 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | 3500 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1 : International cuisine -- Chapter 2 : Bakery and confectionery -- Chapter 3 : Food commodities -- Chapter 4 : Menu planning -- Chapter 5 : Vegetable and meat cookery -- Chapter 6 : Production management -- Chapter 7 : Quantity, food production and cost control -- Chapter 8 : Product and research development -- Chapter 9 : Food hygiene and nutrition. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Food is one of the four basic needs in life, the other three are shelter, water, and air. While you can eat many things to survive it is more enjoyable when they taste good. That exact reason is why cooking was invented. This edition is revise thoroughly chapter by chapter basis and new chapters are also added. Topics in this book help impart technical skills of food production to students to familiarize them with day-to-day working atmosphere of food production department. -- |
| Assigning source | Back cover |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FOOD SERVICE MANAGEMENT. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | QUANTITY COOKING. |
| 710 ## - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | 3G E-Learning LLC |
| Relator term | author and editor |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Books |
| Suppress in OPAC | No |
| 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 | Cost, normal purchase price | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| School of Tourism and Hospitality Management | NU Fairview College LRC | NU Fairview College LRC | General Circulation | 11/21/2023 | Purchased - 4 David's | 3500.00 | GC TP 370 T47 2023 | NUFAI000004979 | 04/02/2024 | 04/02/2024 | Books |
