A visual reference for executive chef. (Record no. 7231)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01264nam a22002537a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NUBALIWAG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250402105235.0 |
| 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 | 9781984680334 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NUBLRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 649 .V57 2023 c.1 |
| 245 ## - TITLE STATEMENT | |
| Title | A visual reference for executive 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 illustration ; |
| 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. Executive chef.--Chapter 2. Kitchen management.--Chapter 3. Kitchen equipment for cleanliness.--Chapter 4. Recipes and planning menus.--Chapter 5. Training for food preparation workers.--Chapter 6. Maintaining an inventory of food supplies.--Chapter 7. Food budget.--Chapter 8. Safety and Sanitation. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This book is an intensive guide designed to equip the students about the education and preparation needed to beome an executive shef. This edition is packed with updated information and new topics are also added. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | "RESTAURANT MANAGEMENT |
| Form subdivision | HANDBOOKS, MANUALS, ETC. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | GASTRONOMY. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FUNDAMENTALS IN FOOD SERVICE OPERATIONS. |
| 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 649 .V57 2023 c.1 | NUBUL000005477 | 04/02/2025 | c.1 | 04/02/2025 | Reference |
