MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01506nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250520094839.0 |
| 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 |
471333476 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 820 .K55 2000 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Knight, John B. |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Quantity food production, planning, and management / |
| Statement of responsibility, etc. |
John B. Knight and Lendal H. Kotschevar |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New Jersey : |
| Name of publisher, distributor, etc. |
John Wiley & Son, Inc., |
| Date of publication, distribution, etc. |
c2000 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xi, 500 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
24 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
QUANTITY FOOD PLANNING AND MANAGEMENT -- Raising the Standard -- Understanding Trends in Nutrition and Health -- Producing a Menu -- Implementing Equipment -- Controls -- Service and Dining Etiquette -- Human Resources -- Products and Profits -- Property and Promotion -- QUANTITY FOOD PRODUCTION AND MANAGEMENT -- Cooking Principles, Methods, and Trends -- Sanitation and Safety -- Pantry Products -- Stocks, Soups, and Sauces -- Fruits, Vegetables, and Cereals -- Meats, Poultry, and Seafood -- Bakeshop Production -- Dairy Products and Eggs. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
An eagerly awaited revision of the classic hospitality management text, this book covers all aspects of preparing large amounts of food in commercial operations, including planning, management, and related issues such as nutrition, equipment, service, purchasing, profitability, and property. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FOOD SERVICE |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kotschevar, Lendal H. |
| Relator term |
co-author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
