Catering like a pro : (Record no. 4266)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01338nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520094840.0 |
| 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 | 9780471214229 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 921 .H35 2004 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Halvorsen, Francine |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Catering like a pro : |
| Remainder of title | from planning to profit / |
| Statement of responsibility, etc. | Francine Halvorsen |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Revised Edition |
| 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. | c2004 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiv, 334 pages ; |
| Dimensions | 23 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1. The client-centered approach to catering -- 2. Defining and achieving your goals -- 3. Learning from the pros -- 4. Setting up your business -- 5. Managing an event from introduction to conclusion -- 6. The staff and subcontractors -- 7. Choosing a location -- 8. Nonfood supplies -- 9. Food safety and sanitation -- 10. Menus -- 11. Recipe file -- 12. Beverages. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "This complete, up-to-date guide to the art of catering presents all the proven business advice you need to put profits and success on your menu. It's packed with practical guidance on event planning, cooking, sanitation, and business practices, as well as wisdom - and recipes - from the biggest stars in catering." |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | CATERERS AND CATERING -- HANDBOOKS, MANUALS, ETC |
| 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 | 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 | 08/15/2011 | Reaccessioned | GC TX 921 .H35 2004 | NULIB000002025 | 05/20/2025 | c.1 | 05/20/2025 | Books |