Normal view MARC view ISBD view

Math for the professional kitchen / (Record no. 140)

MARC details
000 -LEADER
fixed length control field	01314cam a2200337 a 4500
001 - CONTROL NUMBER
control field	16186285
003 - CONTROL NUMBER IDENTIFIER
control field	OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20220523142505.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	100414s2011 njua b 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number	2010013124
016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER
Record control number	015785473
Source	Uk
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9780470508961 (pbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	0470508965 (pbk.)
035 ## - SYSTEM CONTROL NUMBER
System control number	(OCoLC)ocn607573943
040 ## - CATALOGING SOURCE
Original cataloging agency	DLC
Transcribing agency	DLC
Modifying agency	YDX
--	YDXCP
--	CDX
--	UKMGB
--	YBM
--	SINLB
--	BWX
--	IAD
--	BDX
--	BTCTA
--	DLC
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number	TX652
Item number	.dre 2011
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number	641.501/51
Edition number	22
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name	Dreesen, Laura.
245 10 - TITLE STATEMENT
Title	Math for the professional kitchen /
Statement of responsibility, etc.	Laura Dreesen, Michael Nothnagel, and Susan Wysocki ; the Culinary Institute of America.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc.	Hoboken, N.J. :
Name of publisher, distributor, etc.	Wiley,
Date of publication, distribution, etc.	c2011.
300 ## - PHYSICAL DESCRIPTION
Extent	viii, 309 p. :
Other physical details	ill. ;
Dimensions	28 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note	Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note	Units of measure and unit conversions -- Recipe scaling -- Yield percent -- Purchasing and portioning -- Recipe costing -- Kitchen ratios.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Cooking
General subdivision	Mathematics.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Nothnagel, Michael.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Wysocki, Susan.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element	Culinary Institute of America.
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a	7
b	cbc
c	orignew
d	1
e	ecip
f	20
g	y-gencatlg
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme	Library of Congress Classification
Koha item type	Books
Suppress in OPAC	No

Holdings
Source of classification or shelving scheme	Materials specified (bound volume or other part)	Home library	Current library	Shelving location	Date acquired	Inventory number	Full call number	Barcode	Date last seen	Copy number	Price effective from	Koha item type
Library of Congress Classification	TECHNOLOGY- Home economics	KsTU Library	KsTU Library	General Stacks	06/14/2019	140	TX652 .dre 2011	112149	05/23/2022	1	05/23/2022	Books
Library of Congress Classification	TECHNOLOGY- Home Economics	KsTU Library	KsTU Library	General Stacks	05/30/2022	140	TX652 .dre 2011	112230	05/30/2022	2	05/30/2022	Books
Library of Congress Classification	Home economics	KsTU Library	KsTU Library	Reference	06/14/2019	140	TX652 .dre 2011	100254	09/05/2024	3	09/05/2024	Books