Introduction to Culinary Operations: (Record no. 6423)

MARC details
000 -LEADER
fixed length control field 00486nam a22001577a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260227092806.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
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020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number (pbk.)
040 ## - CATALOGING SOURCE
Transcribing agency NVSU Library Bambang
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Reyes, Benedicto
245 ## - TITLE STATEMENT
Title Introduction to Culinary Operations:
Remainder of title The Basics of Professional Cooking
Statement of responsibility, etc. Chef Benedicto Reyes
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Manila:
Name of publisher, distributor, etc. AR Skills Development and Management Services,
Date of publication, distribution, etc. 2006
300 ## - PHYSICAL DESCRIPTION
Extent 182 p.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books
Suppress in OPAC No
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Coded location qualifier Cost, normal purchase price Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Dewey Decimal Classification     Nueva Vizcaya State University - Bambang Campus Nueva Vizcaya State University - Bambang Campus General Collection Section 10/22/2007 Purchased GC 400.00   GC 641.5 R457i 2006 GC17852 02/27/2026 1 02/27/2026 Books
    Dewey Decimal Classification     Nueva Vizcaya State University - Bambang Campus Nueva Vizcaya State University - Bambang Campus General Collection Section 10/22/2007 Purchased GC 400.00   GC 641.5 R457i 2006 GC17853 02/27/2026 2 02/27/2026 Books

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