| 000 -LEADER |
|---|
| fixed length control field |
01500cam a22003614a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
12900874 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20150723145423.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
020820s2003 flu 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2002013542 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0910627223 [paperback] |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Modifying agency |
DLC |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bode, Sony |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Successful catering : |
| Remainder of title |
managing the catering operation for maximum profit / |
| Statement of responsibility, etc |
by Sony Bode |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Ocala, Fla. : |
| Name of publisher, distributor, etc |
Atlantic Publshing Group, |
| Date of publication, distribution, etc |
c2003 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
144 pages ; |
| Dimensions |
21 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type |
volume |
| Source |
rdacarrier |
| 490 ## - SERIES STATEMENT |
|---|
| Series statement |
The Food service professionals guide to ; |
| Volume number/sequential designation |
12 |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Contents: 1. Getting started -- 2. Types of catering -- 3. Writing a contract -- 4. Staffing & personnel -- 5. The kitchen and service equipment -- 6. Food preparation and menu -- 7. Sanitation, health & safety procedures -- 8. Food presentation -- 9. Marketing and pricing -- 10. Budgeting & accounting |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Caterers and catering |
| General subdivision |
Management. |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
orignew |
| d |
1 |
| e |
ecip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Reference (MAIN) |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Sharyn[new] |
| Date encoded |
11/3/2014 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
ida[checked and edited] |
| Date encoded |
07/25/2015 |
