| 000 -LEADER |
|---|
| fixed length control field |
01750nam a22003017a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
phtghnu |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240201145917.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
240201b2024 ph ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9786218179932 |
| Qualifying information |
(paperback) |
| 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 |
641.57 Et71 |
| Item number |
2024 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Etrata, Richard M. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Quantity food production : |
| Remainder of title |
a guide for commercial cooking NC III / |
| Statement of responsibility, etc. |
Richard M. Etrata, MBA, PH.D., Jamie Joyce O. Dangle, MSHRM, Jumilie R. Jimenez, MBA. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Sta. Cruz, Manila : |
| Name of producer, publisher, distributor, manufacturer |
EDRIC Publishing House, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2024. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
103 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
25 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1 Plan and prepare food for ala carte and buffets<br/>Chapter 2 Plan and control menu-based catering<br/>Chapter 3 Organize bulk cooking operations<br/>Chapter 4 Prepare pates and terrines<br/>Chapter 5 Plan, prepare and display a buffet<br/>Chapter 6 Select, prepare and serve specialized food items<br/>Chapter 7 Select, prepare and serve specialty cuisines<br/>Chapter 8 Monitor catering revenue and costs<br/>Chapter 9 Establish and maintain quality control<br/>chapter 10 Apply cook-chill-freeze production processes |
| 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 |
College of Business and Accountancy |
| Source |
Bachelor of Science in Tourism Management |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
In English |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service |
| Geographic subdivision |
Philippines. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cookery. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dangle, Jamie Joyce O. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jimenez, Jumilie R. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |
| Classification part |
600-699 |
