| 000 -LEADER |
|---|
| fixed length control field |
02028nam a22003257a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
phtghnu |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240620080504.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
230706b2022 ph ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9789719655114 (pbk) |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
eng |
| Transcribing agency |
HNU |
| Description conventions |
rda |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| Placement Code |
Fil |
| Classification number |
664.02 D61 |
| Item number |
2022 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dinaga, Maria Rhoda D., |
| Relator term |
author. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Commercial baking with entrepreneurship : |
| Remainder of title |
leading to bread and pastry production NC II / |
| Statement of responsibility, etc. |
Maria Rhoda D. Dinaga, DBA, Tenie P. Lirazan, MBA. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Revised edition. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Manila, Philippines : |
| Name of producer, publisher, distributor, manufacturer |
Mindshapers Co., Inc., |
| Date of production, publication, distribution, manufacture, or copyright notice |
2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvi, 272 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
26 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1 Introduction to Baking<br/>Chapter 2 Sanitation and Safety<br/>Chapter 3 Baking Terminologies<br/>Chapter 4 Baking Tools and Equipment<br/>Chapter 5 Baking Ingredients<br/>Chapter 6 Baking Math<br/>Chapter 7 Baking Principles<br/>Chapter 8 Classification of Bakery Products<br/>Chapter 9 Steps of Breadmaking<br/>Chapter 10 Quick Breads<br/>Chapter 11 Cakes and Icing<br/>Chapter 12 Cookies<br/>Chapter 13 Pies and Tarts<br/>Chapter 14 Syrups, Creams, Custards and Chocolate<br/>Chapter 15 Business Plan for Bakery<br/> |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
College of Business and Accountancy |
| Source |
Bachelor of Science in Hospitality Management |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Junior High School |
| Source |
Technology and Livelihood Education(TLE) |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking, Commercial. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Bread and pastries. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lirazan, Tenie P., |
| Relator term |
author. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |
| Classification part |
600-699 |
