Quantity food production : (Record no. 21414)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01498nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520103020.0 |
| 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 | 9786218179936 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 943 .E58 2022 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Entrata, Richard M. |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Quantity food production : |
| Remainder of title | a guide for commercial cooking NCIII / |
| Statement of responsibility, etc. | Richard M. Entrata, Jamie Joyce O. Dangle and Jumile R. Jimenez |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Sta. Cruz, Manila : |
| Name of publisher, distributor, etc. | Edric Publishing House, |
| Date of publication, distribution, etc. | c2022 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 103 pages : |
| Other physical details | illustrations ; |
| Dimensions | 26 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | PHP471 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1. Plan and prepare food for ala carte and buffets -- Chapter 2. Plan and control menu-based catering -- Chapter 3. Organize bulk cooking operations -- Chapter 4. Prepare pates and terrines -- Chapter 5. Plan, prepare and display a buffet -- Chapter 6. Select, prepare and serve specialized food items -- Chapter 7. Select, prepare and serve specialty cuisines -- Chapter 8. Monitor catering revenue and costs -- Chapter 9. Establish and maintain quality control -- Chapter 10. Apply cook-chill-freeze production processes -- References -- Appendices. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This unit deals with the knowledge, skills, behavior and motivations required to plan and prepare foods for ala carte and buffet situations. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FOOD SERVICE |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dangle, Jamie Joyce O. ;Jimenez, Jumile R. |
| Relator term | co-author;co-author |
| 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 | Filipiniana | 07/07/2023 | Purchased - Edric | 471.00 | FIL TX 943 .E58 2022 c.1 | NULIB000019173 | 05/20/2025 | c.1 | 05/20/2025 | Books |