| 000 -LEADER |
|---|
| fixed length control field |
01255nam a22002777a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230213104851.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
230201b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781984625434 [paperback] |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu-Banilad |
| Transcribing agency |
University of Cebu-Banilad |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.57 T41 2019 |
| 110 ## - MAIN ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
3G E-Learning LLC, USA. |
| Relator term |
authored and edited by. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
3G handy guide : |
| Remainder of title |
prepare dishes using basic methods of cookery / |
| Statement of responsibility, etc |
authored and edited by 3G E-Learning LLC, USA. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
New York, NY : |
| Name of publisher, distributor, etc |
3G E-Learning LLC, |
| Date of publication, distribution, etc |
c2019. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 246 pages : |
| Other physical details |
color illustrations ; |
| 336 ## - |
|---|
| -- |
rdacontent |
| -- |
text |
| 337 ## - |
|---|
| -- |
rdamedia |
| -- |
unmediated |
| 338 ## - |
|---|
| -- |
rdacarrier |
| -- |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Contents: Chapter 1 Basic methods of cookery and principles -- Chapter 2 The nutritive value of foods -- Chapter 3 Meal planning and balanced diets -- Chapter 4 Food preservation and storage -- Chapter 5 Kitchen planning and designing -- Chapter 6 Food and kitchen hygiene. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| -- |
Rene Osorno |
| -- |
HRM and Tourism |
| -- |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking |
| General subdivision |
Study and teaching. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Book |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Cataloger's initials, CIN (RLIN) |
Aillen[new] |
| First Date, FD (RLIN) |
02/01/2023 |
