Culinary creation: (Record no. 2038)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00532nam a22001577a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250502101650.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250502b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU Bayombong Library |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Morgan, James L. |
| 245 ## - TITLE STATEMENT | |
| Title | Culinary creation: |
| Remainder of title | an introduction to foodservice and world cuisine/ |
| Statement of responsibility, etc. | James L. Morgan |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | UK: |
| Name of publisher, distributor, etc. | Butterworth-Heinemann, |
| Date of publication, distribution, etc. | c2006. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxii, 370 pages : |
| Other physical details | illustrations ; |
| Dimensions | 26 cm. |
| 830 ## - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Butterworth-Heinemann Hospitality Management series |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Books |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving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 | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | 600-699-Technology | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | General Collection Section | 05/02/2025 | Bought | 647.95 M82c 2006 | GC26240 | 05/02/2025 | 05/02/2025 | Books |
