A survival guide for restaurant professionals / (Record no. 4269)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01304nam 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 | 9781401840938 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 911 .G45 2005 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Gelb, Alan |
| Relator term | author |
| 245 #2 - TITLE STATEMENT | |
| Title | A survival guide for restaurant professionals / |
| Statement of responsibility, etc. | Alan Gelb and Karen Levine |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Australia : |
| Name of publisher, distributor, etc. | Thomson Delmar Learning, |
| Date of publication, distribution, etc. | c2005 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | vi, 273 pages ; |
| Dimensions | 19 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1. Whole Enchilada -- Chapter 2. Taking Inventory -- Chapter 3. Goal Zone -- Chapter 4. Go, Team! -- Chapter 5. Whole You -- Chapter 6. Better Safe Than Sorry -- Chapter 7. Waiting Game -- Chapter 8. More Members of the Team -- Chapter 9. Bring on the Food! -- Chapter 10. Managing Your End -- Chapter 11. Owning It -- Chapter 12. Savvy Professional. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This is a lively, easy-to-read book that is full of anecdotes and useful information for the busy student or professional. With tips from restaurant professionals on everything from organization to stress management to owing your own restaurant, this is one book busy students and professionals won't want to be without. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FOOD SERVICE |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Levine, Karen |
| 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 | 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 911 .G45 2005 | NULIB000002028 | 05/20/2025 | c.1 | 05/20/2025 | Books |