INTRODUCTION CULINARY OPERATION (Record no. 4978)

MARC details
000 -LEADER
fixed length control field 00569nam a22001697a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220302051853.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 220302b |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 971-92137-7-2
040 ## - CATALOGING SOURCE
Transcribing agency jhcsc
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.5 R65 2008
245 ## - TITLE STATEMENT
Title INTRODUCTION CULINARY OPERATION
Remainder of title The Basic Of Professional Cooking
Statement of responsibility, etc. Chef Dick Reyes
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Metro Manila
Name of publisher, distributor, etc. AR SKILLS DEVELOPMENT AND MANAGEMENT SERVICES INC.
Date of publication, distribution, etc. 2010
300 ## - PHYSICAL DESCRIPTION
Extent 181pp
Other physical details ill.
500 ## - GENERAL NOTE
General note Includes Bibliographical references and index
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term INTRODUCTION CULINARY OPERATION
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
          JHCSC - Pagadian Annex Campus Library JHCSC - Pagadian Annex Campus Library 03/02/2022   641.5 R65 2008 2020-226 03/02/2022 03/02/2022 Book
          JHCSC - Pagadian Annex Campus Library JHCSC - Pagadian Annex Campus Library 03/02/2022   641.5 R65 2008 6862 03/02/2022 03/02/2022 Book

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