Harvey Rosen, Jonathan S. Rosen present culinary carving and plate decorating / (Record no. 35280)

MARC details
000 -LEADER
fixed length control field 01483nam a22003137a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20210723093243.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field ta
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 190819b1998 nju||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0939763079
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780939763078 (hbk)
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 641.819 R72 1998
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Rosen, Harvey.
245 ## - TITLE STATEMENT
Title Harvey Rosen, Jonathan S. Rosen present culinary carving and plate decorating /
Statement of responsibility, etc. Harvey Rosen; Jonathan S Rosen, language editor, Alyssa S. Eidelberg ; translated by Alice Ming.
264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Elberon, New Jersey, USA :
Name of producer, publisher, distributor, manufacturer International Culinary Consultants,
Date of production, publication, distribution, manufacture, or copyright notice ©1998.
300 ## - PHYSICAL DESCRIPTION
Extent 127 pages :
Other physical details color illustrations ;
Dimensions 29 cm
500 ## - GENERAL NOTE
General note "Based on, Vegetable fruit cutting carving & dish decoration; Chang Wen Liang - Chang Wen Publishing, Ltd. Yen-chi Chen."
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Ch. 1. The basics of carving --<br/>ch. 2. Combination of shapes and strips --<br/>ch. 3. Floral carvings --<br/>ch. 4. Scenes of animals and birds in three dimensions --<br/>ch. 5. The basic techniques of fruit garnishing and carving --<br/>ch. 6. Fruit garnishing and carving.
521 ## - TARGET AUDIENCE NOTE
Target audience note College of Business and Accountancy
Source Bachelor of Science in Hospitality Management
546 ## - LANGUAGE NOTE
Language note Text in English
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Fruit carving.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Vegetable carving.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Garnishes (Cooking).
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food presentation.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Rosen, Jonathan S.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books
Classification part 600-699
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Full call number Barcode Date last seen Date last checked out Price effective from Koha item type
    Dewey Decimal Classification     GC College Library College Library General Circulation Section 08/19/2019 Library Fund 2 GC 641.819 R72 1998 HNU000284 11/05/2024 11/05/2024 08/19/2019 Books