Banquet and catering procedures: a student guide / (Record no. 2238)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00647nam a2200217 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240716035335.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240716b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9710388851 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DWCL-Main lib. |
| Transcribing agency | OC |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | Fil. 647.95 C357b 2009 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | a |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Catchillar, Ulysses C. |
| 245 ## - TITLE STATEMENT | |
| Title | Banquet and catering procedures: a student guide / |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Mandaluyong City: |
| Name of publisher, distributor, etc. | Books Atbp. Pub. Corp, |
| Date of publication, distribution, etc. | c2009. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | viii, |
| Other physical details | 111 p. : ill. ; |
| Dimensions | 22 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references.<br/> |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | 1. Food service. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | 2. Catering. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Suppress in OPAC | No |
| Koha item type | Book-Filipiniana |
| Call number prefix | Fil. |