Controlling food service costs : (Record no. 4491)

000 -LEADER
fixed length control field 02272cam a22004697a 4500
001 - CONTROL NUMBER
control field 14518891
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20160113154728.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 060825s2007 njua 001 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2006281216
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0132283360 [paperback]
040 ## - CATALOGING SOURCE
Original cataloging agency UNL
Transcribing agency UNL
Modifying agency DLC
042 ## - AUTHENTICATION CODE
Authentication code lccopycat
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 22
110 ## - MAIN ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element National Restaurant Association Educational Foundation.
245 00 - TITLE STATEMENT
Title Controlling food service costs :
Remainder of title competency guide /
Statement of responsibility, etc National Restaurant Association Educational Foundation.
246 33 - VARYING FORM OF TITLE
Title proper/short title NRAEF ManageFirst
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Upper Saddle River, N.J. :
Name of publisher, distributor, etc Pearson Prentice Hall,
Date of publication, distribution, etc c2007.
300 ## - PHYSICAL DESCRIPTION
Extent x, 196 pages :
Other physical details color illustration ;
Dimensions 28 cm.
336 ## - CONTENT TYPE
Source rdacontent
Content type term text
337 ## - MEDIA TYPE
Source rdamedia
Media type term unmediated
338 ## - CARRIER TYPE
Source rdacarrier
Carrier type volume
440 #0 - SERIES STATEMENT/ADDED ENTRY--TITLE
Title NRAEF ManageFirst program
500 ## - GENERAL NOTE
General note "A core credential topic of the NRAEF certificate program"--Cover.
500 ## - GENERAL NOTE
General note Includes index.
500 ## - GENERAL NOTE
General note At head of title: NRAEF ManageFirst.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Contents: Chapter 1 What is cost control? -- Chapter 2 A closer look at food cost -- Chapter 3 Using standardized recipes to determine standard portion cost -- Chapter 4 Cost control and the menu-determining selling prices and product mix -- Chapter 5 Controlling food costs in purchasing and receiving -- Chapter 6 Controlling food cost in storage and issuing -- Chapter 7 Controlling food cost in production -- Chapter 8 Controlling food cost in service and sales -- Chapter 9 Controlling labor costs.
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 Food service
General subdivision Cost control.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food service management.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Educational Foundation (National Restaurant Association)
856 41 - ELECTRONIC LOCATION AND ACCESS
Materials specified Table of contents only
Uniform Resource Identifier http://www.loc.gov/catdir/toc/fy0703/2006281216.html
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a 7
b cbc
c copycat
d 2
e ncip
f 20
g y-gencatlg
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Type of record Book
998 ## - LOCAL CONTROL INFORMATION (RLIN)
Encoded by dona[new]
Date encoded 11/26/2015
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Library Location Other Library Location Shelving location Date acquired Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
          College Library UCBL_MAIN   12/02/2007   647.95068 N21 2007 3UCBL000020513 26/11/2015 26/11/2015 Book

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