Quantity cookery and catering management : (Record no. 5002)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01287nam a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NU |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240807150716.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240807b ph ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-621-409-184-3 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | NU FAIRVIEW |
| Transcribing agency | NU FAIRVIEW |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 820 B37 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Barateta-Prades, Corazon |
| Relator term | author. |
| 245 ## - TITLE STATEMENT | |
| Title | Quantity cookery and catering management : |
| Remainder of title | a guide to students, leading to commercial cooking NC II / |
| Statement of responsibility, etc. | Corazon Barateta-Prades. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Mandaluyong City : |
| Name of publisher, distributor, etc. | Books atbp. Publishinh Corp. ; |
| Date of publication, distribution, etc. | c2023. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xvi, 190 pages : |
| Other physical details | illustrations ; |
| Dimensions | 25 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | 675.00 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1 : Food safety and sanitation. - Chapter 2 : Kitchen tools, Utensils and equipment. - Chapter 3 : Mise en place. - Chapter 4 : Vegetable cutting. - Chapter 5 : Basic cooking principles. Chapter 6 : Building herbs, Spices, and Flavor Profiles. - Chapter 7 : Menus, Recipe and cost management. - Chapter 8 : Food presentation and garnish. Chapter 9 :Plan and prepare foods for a la carte and buffet. - Chapter 10 : Organize bulk cooking for catering operation. - Chapter 11 : Prepare pate and terrins. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | CATERERS AND CATERING. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | COOKERY FOR INSTITUTION, ETC. |
| 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 | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| School of Arts and Sciences | NU Fairview College LRC | NU Fairview College LRC | Filipiniana | 05/28/2024 | Purchased | FIL TX 820 B37 2023 | NUFAI000005348 | 08/07/2024 | 08/07/2024 | Books |
