Catering : (Record no. 20387)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01771nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520102957.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118137970 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 921 .M38 2016 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Mattel, Bruce |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Catering : |
| Remainder of title | a guide to managing a successful business operation / |
| Statement of responsibility, etc. | Bruce Mattel |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Second edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Hoboken, New Jersey : |
| Name of publisher, distributor, etc. | John Wiley & Son, Inc., |
| Date of publication, distribution, etc. | c2016 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiv, 304 pages : |
| Other physical details | illustrations ; |
| Dimensions | 25 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | USD21.49 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1.Introduction to catering -- 2.Starting your catering business -- 3.Pricing for profit -- 4.Setting up the catering kitchen -- 5.Staffing -- 6.Marketing -- 7.Event planning -- 8.How can we serve you? -- 9.Food preparation and service -- 10.Dining room and beverage management -- 11.Sample menus and service -- 12.Recipes for catering. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, Catering: A Guide to Managing a Successful Business Operation, Second Edition, provides detailed guidance on every aspect of the catering business. This Second Edition is thoroughly revised and updated to include information on catering for dietary restrictions and food allergies, contemporary techniques such as sous-vide technology, and plating and presentation. Included is a new chapter of practical mainstream and on-trend recipes and sample menus for a variety of catered events from brunches to black-tie affairs |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | CATERERS AND CATERING -- MANAGEMENT |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Hospitality Management | LRC - Main | National University - Manila | General Circulation | 03/19/2021 | Purchased - Amazon | 21.49 | GC TX 921 .M38 2016 | NULIB000018146 | 05/20/2025 | c.1 | 05/20/2025 | Books |