| 000 -LEADER |
|---|
| fixed length control field |
02206nam a22003137a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
phtghnu |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240216154035.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
240216b2022 nyu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781984659484 |
| 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 |
GC |
| Classification number |
338.4764795 T41 |
| Item number |
2022 |
| 110 ## - MAIN ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
3GE-learning LLC, USA. |
| Relator term |
author and editor. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Kitchen essentials and basic food preparation / |
| Statement of responsibility, etc. |
authored and edited by 3GE-learning LLC, USA. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd edition. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York, NY, USA : |
| Name of producer, publisher, distributor, manufacturer |
3G E-learning LLC, |
| Date of production, publication, distribution, manufacture, or copyright notice |
©2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvi, 415 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
26 cm. + |
| Accompanying material |
1 DVD (4 3/4 in.) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter <br/>1 Basics of Kitchen<br/>2 Existence of Food Preparation<br/>3 Kitchen and Food Service Area<br/>4 cooking Techniques<br/>5 Use of Garnishing<br/>6 Salad and Dessert Preparation<br/>7 Food Quality Assurance and Safety<br/>8 Basic Food Preparation: Meats, Poultry, and Fish |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
In all restaurants and hotels where food is prepared, kitchen is the center of activity. It's called the hotel's heart. The purpose of a hotel or restaurant the kitchen organization is to prepare food. It is managed for the most efficient use of personnel, equipment and materials. The sector of hospitality is the service sector. One of the major departments in the hospitality facilities is the food and beverage department. Service quality of this department attracts people to facilities other than the purpose of the accommodation. Guests staying in hospitality facilities may be exposed to food poisoning if food does not comply with hygiene and sanitation rules. Therefore, cleaning in the kitchen is absolutely necessary. |
| 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 services |
| General subdivision |
Equipment and supplies. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food handling |
| Form subdivision |
Safety measures. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |
| Classification part |
300-399 |
