Hotel management quantity food recipes / (Record no. 5870)

MARC details
000 -LEADER
fixed length control field 01261nam a22002417a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250912150501.0
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 9789393884626
040 ## - CATALOGING SOURCE
Language of cataloging eng
Transcribing agency ASCOT College Library
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number Ref 641.5 R15h 2023.
100 ## - MAIN ENTRY--PERSONAL NAME
Relator code author.
Personal name Rana, Varinder Singh.
245 ## - TITLE STATEMENT
Title Hotel management quantity food recipes /
Statement of responsibility, etc by Varinder Singh Rana.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc New Delhi, India :
Name of publisher, distributor, etc Random Publications LLP,
Date of publication, distribution, etc c2023.
300 ## - PHYSICAL DESCRIPTION
Extent viii, 296 pages :
Other physical details b&w illus. ;
Dimensions 24 cm.
500 ## - GENERAL NOTE
General note Includes bibliographical references and index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note 1. Globalization in the hotel and catering sector management --<br/>2. Cuisines and recipes -- <br/>3. Menu analysis: quantitative approach -- <br/>4. Menu design -- <br/>5. Recipe development -- <br/>6. Menus for all seasons -- <br/>7. Quality as an absolute -- <br/>8. Managing food materials -- <br/>9. Food menu and beverage lists --<br/>10. Service quality management in hotel industry -- <br/>11. Global cuisines and recipes -- <br/>12. Factors influencing meal planning -- <br/>Bibliography-- <br/>Index.
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 Quantity cooking.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Menus — Planning.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Hospitality industry — Management.
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Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date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     Reference ASCOT Library - Zabali Campus ASCOT Library - Zabali Campus Reference 01/09/2025 Regular Fund   Ref 641.5 R15h 2023. Ref6415004771 12/09/2025 12/09/2025 Books