A visual reference for prep chef. (Record no. 7229)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01227nam a22002537a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NUBALIWAG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250402164541.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250402b ph ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781984680341 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NUBLRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 833.5 .V57 2023 c.1 |
| 245 ## - TITLE STATEMENT | |
| Title | A visual reference for prep chef. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2nd Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New York City : |
| Name of publisher, distributor, etc. | 3G E-Learning, |
| Date of publication, distribution, etc. | c2023. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | vii, 249 pages : |
| Other physical details | color illustrations ; |
| Dimensions | 24cm. |
| 365 ## - TRADE PRICE | |
| Price amount | PHP 3,998.00 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references and index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1. Prep cook function and responsibilities.--Chapter 2. Kitchen Closing checklist.--Chapter 3. Kitchen sanitation and cleanliness.--Chapter 4. Food handling and storage.--Chapter 5. Kitchen equipment and terminology.--Chapter 6. Safety.--Chapter 7. Personal appearance.--Chapter 8. Professional standard for a cook. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This book aimed to preprare students weith prep cook function and responsibilities. This edition is thoroughly revised with updated topics. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | QUICK AND EASY COOKING. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | MAKE-AHEAD COOKING. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FUNDAMENTALS IN FOOD SERVICE OPERATIONS/KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Reference |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Hospitality Management | NU BALIWAG | NU BALIWAG | Reference | 03/19/2025 | Purchased- Wiseman's Book Trading | REF TX 833.5 .V57 2023 c.1 | NUBUL000005478 | 04/02/2025 | c.1 | 04/02/2025 | Reference |
