Kitchen essentials & basic food preparation manual / (Record no. 6010)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01379nam a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NU |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250509110748.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250505b ph ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-621-418-066-0 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | NU FAIRVIEW |
| Transcribing agency | NU FAIRVIEW |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 349 O86 2019 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Osorno, Rene D. |
| Relator term | author. |
| 245 ## - TITLE STATEMENT | |
| Title | Kitchen essentials & basic food preparation manual / |
| Statement of responsibility, etc. | Rene D. Osorno and Grayfield T. Bajao. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Philippines : |
| Name of publisher, distributor, etc. | Wiseman's Books Trading, Inc., |
| Date of publication, distribution, etc. | c2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | iv, 116 pages : |
| Other physical details | illustrations : |
| Dimensions | 26 cm. |
| 365 ## - TRADE PRICE | |
| Price type code | 427.50 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1 : Laboratory conduct and responsibilities. -- Chapter 2 : Safety, security, personal hygiene in the workplace. -- Chapter 3 : Clean and maintain kitchen premises, equipment, and utensils. -- Chapter 4 : Foodborne illnesses. -- Chapter 5: The Food preparation process. -- Chapter 6 : Preparing vegetables and fruits. -- Chapter 7 : Preparing stocks, sauces, and soups. -- Chapter 8 : Preparing egg dishes. -- Chapter 9 : Preparing and cooking pasta dishes. -- Chapter 10 : Preparing and cooking fish and shellfish -- Chapter 11 : Preparing and cooking poultry and meat -- Chapter 12 : Preparing sandwiches and canapes. -- Bibliographical references. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | KITCHENS. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bajao, Grayfield |
| Relator term | author |
| 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 | Public note |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| School of Tourism and Hospitality Management | NU Fairview College LRC | NU Fairview College LRC | Technical Services | 01/07/2025 | purchased - Wiseman Book Trading, Inc. | 427.50 | FIL TX 349 O86 2019 | NUFAI000005741 | 05/05/2025 | 05/05/2025 | Books | Hospitality Management |
