Detalles MARC
| 000 -LEADER |
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| fixed length control field |
03205cam a22005178i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
ocn893389732 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20220120154942.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
m d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr ||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
141017s2015 nju ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2014041568 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781119031918 |
| Qualifying information |
electronic bk. |
|
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| International Standard Book Number |
1119031915 |
| Qualifying information |
electronic bk. |
|
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| Canceled/invalid ISBN |
9781118137970 (cloth : alk. paper) |
| 035 ## - |
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| System control number |
(OCoLC)893389732 |
|
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| System control number |
1084844 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
OCLCO |
| -- |
OCLCF |
| -- |
N$T |
| 042 ## - |
|---|
| Authentication code |
pcc |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
N$TA |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX921 |
| Item number |
.M38 2016 |
| 072 #7 - |
|---|
| Subject category code |
CKB |
| Subject category code subdivision |
082000 |
| Source |
bisacsh |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
642/.4068 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Mattel, Bruce. |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Catering : |
| Remainder of title |
a guide to managing a successful business operation / |
| Statement of responsibility, etc. |
Bruce Mattel, The Culinary Institute of America ; Photography by Ben Fink. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second Edition. |
| 264 #1 - |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, Inc., |
| Date of production, publication, distribution, manufacture, or copyright notice |
2015. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource (305 pages) |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
1. INTRODUCTION TO CATERING -- 2. STARTING YOUR CATERING BUSINESS -- 3. PRICING FOR PROFIT -- 4. SETTING UP THE CATERING KITCHEN -- 5. STAFFING -- 6. MARKETING -- 7. EVENT PLANNING -- 8. HOW CAN WE SERVE YOU? -- 9. FOOD PREPARATION AND SERVICE -- 10. DINING ROOM AND BEVERAGE MANAGEMENT -- 11. SAMPLE MENUS AND SERVICE -- 12. RECIPES FOR CATERING -- Glossary -- Equivalency Charts -- Index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals. |
| 588 ## - |
|---|
| Source of description note |
Description based on print version record and CIP data provided by publisher; resource not viewed. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Caterers and catering |
| General subdivision |
Management. |
|
|---|
| Topical term or geographic name entry element |
Caterers and catering |
| General subdivision |
Management. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst00849022 |
|
|---|
| Topical term or geographic name entry element |
COOKING / Tablesetting |
| Source of heading or term |
bisacsh |
| 655 #4 - |
|---|
| Genre/form data or focus term |
Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Fink, Ben, |
| Relator term |
illustrator. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 776 08 - |
|---|
| Relationship information |
Print version: |
| Main entry heading |
Mattel, Bruce. |
| Title |
Catering |
| Edition |
Second Edition. |
| Place, publisher, and date of publication |
Hoboken : John Wiley & Sons, Inc., 2015 |
| International Standard Book Number |
9781118137970 |
| Record control number |
(DLC) 2014039224 |
| 856 ## - |
|---|
| Uniform Resource Identifier |
https://login.ezproxy.pucpr.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1084844 |
| Link text |
Acceso Remoto |
|
|---|
| Materials specified |
EBSCOhost |
| Uniform Resource Identifier |
https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1084844 |
| Link text |
Acceso en el Campus PUCPR |
| 942 ## - |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Libro electrónico |