Cookery for the hospitality industry / (Record no. 4066)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01318nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520094835.0 |
| 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 | 9780521721400 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 651 .D63 2008 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dodgshun, Graham |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Cookery for the hospitality industry / |
| Statement of responsibility, etc. | Graham Dodgshun and Michel Peters |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Fifth Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | India : |
| Name of publisher, distributor, etc. | Cambridge University Press, |
| Date of publication, distribution, etc. | c2008 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | ix, 638 pages : |
| Other physical details | illustrations ; |
| Dimensions | 25 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | PHP1250 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1. Introduction -- 2. Catering hygiene and HACCP principles -- 3. Occupational health and safety -- 4. Kitchen organisation -- 5. Menu planning -- 6. Nutrition -- 7. Cost control in the commercial kitchen -- 8. Methods of cookery -- 9. Food preparation and mise en place -- 10. Appetisers and salads -- 11. Canapes and sandwiches -- 12. Sauces -- 13. Soups -- 14. Eggs -- 15. Rice, pasta, gnocchi and noodles -- 16. Seafood -- 17. Poultry -- 18. Meat -- 19. Vegetables and fruit -- 20. Buffet and cold larder -- 21. Pastries, cakes and yeast goods -- 22. Hot and cold desserts -- 23. Cheese -- 24. Food preservation -- 25. Indian recipes. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | COOKING |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Peters, Michel |
| Relator term | 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 | General Circulation | 07/01/2013 | Purchased - F & J De Jesus, Inc. | 1250.00 | GC TX 651 .D63 2008 | NULIB000001825 | 05/20/2025 | c.1 | 05/20/2025 | Books |