| 000 -LEADER |
|---|
| fixed length control field |
00574cam a22002055a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780198073895 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0198073895 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664 |
| Item number |
BAL/IN |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bali, Cher Parvinder S |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
International Cuisine and Food Production Management. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Name of publisher, distributor, etc |
Oxford Univ Pr |
| Date of publication, distribution, etc |
2012. |
| Place of publication, distribution, etc |
New Delhi |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
XiV, 527 Pages; |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service management. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cold kitchen |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
international cuisines |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Advanced pastry and confectionery |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food production management |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books (General) |
