| 000 -LEADER |
|---|
| fixed length control field |
00961nam a22002537a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20220805001210.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
201117b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
978-935084-810-4 |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
English. |
| Transcribing agency |
CvSU-CCAT Campus Library |
| Description conventions |
rda. |
| Original cataloging agency |
CvSU-CCAT Campus Library. |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
C TX820 |
| Item number |
T57 2016 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
3G Elearning FZ LLC. author. |
| 9 (RLIN) |
25 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Commercial cooking : |
| Remainder of title |
advanced / |
| Statement of responsibility, etc. |
authored and edited by 3G Elearning FZ LLC. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
[Place of publication not identified] : |
| Name of publisher, distributor, etc. |
3G Elearning FZ LLC, |
| Date of publication, distribution, etc. |
2016 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 370 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes index. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English text. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurant |
| General subdivision |
Employees. |
| 9 (RLIN) |
63 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service employees. |
| 9 (RLIN) |
64 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| 9 (RLIN) |
26 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cookery for institutions, etc. |
| Form subdivision |
Handbooks, manuals, etc. |
| 9 (RLIN) |
65 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| Classification part |
CIR 647.95'068 T413c 2016 |
| Source of classification or shelving scheme |
|
