| 000 -LEADER |
|---|
| fixed length control field |
01066nam a22002537a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20220201211950.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
220201b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9786218179264 |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
English. |
| Transcribing agency |
CvSU-CCAT Campus Library. |
| Description conventions |
rda. |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
F TX 911.3.M27 |
| Item number |
B35 2022 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Baliste, Bryan D., author. |
| 9 (RLIN) |
4413 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Fundamentals in food service operations / |
| Statement of responsibility, etc. |
Bryan D. Baliste. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Manila : |
| Name of publisher, distributor, etc. |
Edric Publishing House, |
| Date of publication, distribution, etc. |
c2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
105 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
25 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliography. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1 : Basic food service operation<br/>Chapter 2 : Food and service personnel<br/>Chapter 3 : Food and beverage equipment<br/>Chapter 4 : The menu : food and beverage<br/>Chapter 5 : The service sequence (table service) |
| 526 ## - STUDY PROGRAM INFORMATION NOTE |
|---|
| Program name |
For BSHRM. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
In English text. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service management. |
| 9 (RLIN) |
28 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurant management. |
| 9 (RLIN) |
57 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Book |
| Classification part |
TX 911.3.M27 B35 2022 |
| Call number prefix |
F |
