Quantity cookery and catering management: (Record no. 5863)

MARC details
000 -LEADER
fixed length control field 01263nam a22002297a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250912125218.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250912b |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9786214091843
040 ## - CATALOGING SOURCE
Language of cataloging eng
Transcribing agency ASCOT College Library
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number Fil 647.95 B23q 2023.
100 ## - MAIN ENTRY--PERSONAL NAME
Relator code author.
Personal name Barateta-Prades, Corazon.
245 ## - TITLE STATEMENT
Title Quantity cookery and catering management:
Remainder of title a guide to students, leading to commercial cooking NC III /
Statement of responsibility, etc by Corazon Barateta-Prades.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Mandaluyong City, Philippines :
Name of publisher, distributor, etc Books Atbp. Publishing Corp. ,
Date of publication, distribution, etc c2023.
300 ## - PHYSICAL DESCRIPTION
Extent xvi, 190 pages :
Other physical details b&w illus. :
Dimensions 25 cm.
500 ## - GENERAL NOTE
General note Includes bibliographical references and appendix.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note 1. Food safety and sanitation -- <br/>2. Kitchen tools, utensils and equipment -- <br/>3. Mise en place -- <br/>4. Vegetable cutting -- <br/>5. Basic cooking principles --<br/>6. Building herbs, spices, and flavor profiles -- <br/>7. Menus, recipe and cost management -- <br/>8. Food presentation and garnish -- <br/>9. Plan and prepare foods for a la carte and buffet -- <br/>10. Organize bulk cooking for catering operation -- <br/>11. Prepare pate and terrins.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food service management.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Catering management.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Quantity cooking.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books
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Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date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 Price effective from Koha item type
    Dewey Decimal Classification     Filipiniana ASCOT Library - Zabali Campus ASCOT Library - Zabali Campus Filipiniana 01/09/2025 Regular Fund   Fil 647.95 B23q 2023. Ref6479504764 12/09/2025 12/09/2025 Books