000 -LEADER |
fixed length control field |
00891cam a22002654a 4500 |
001 - CONTROL NUMBER |
control field |
13506676 |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20160512180419.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
040301s2005 nyu 001 0 eng |
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
LC control number |
2004046053 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
9789814296113 |
040 ## - CATALOGING SOURCE |
Original cataloging agency |
DLC |
Transcribing agency |
DLC |
Modifying agency |
DLC |
042 ## - AUTHENTICATION CODE |
Authentication code |
pcc |
050 00 - LIBRARY OF CONGRESS CALL NUMBER |
Classification number |
TX911 |
Item number |
.L412 2009 |
100 1# - MAIN ENTRY--PERSONAL NAME |
Personal name |
Gelb, Alan. |
245 12 - TITLE STATEMENT |
Title |
A survival guide for culinary professionals / |
Statement of responsibility, etc. |
by Alan Gelb and Karen Levine. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. |
Place of publication, distribution, etc. |
Clifton Park, NJ : |
Name of publisher, distributor, etc. |
Thomson Delmar Learning, |
Date of publication, distribution, etc. |
c2009 |
300 ## - PHYSICAL DESCRIPTION |
Extent |
iiio, 301 p. ; |
Dimensions |
20 cm. |
500 ## - GENERAL NOTE |
General note |
Includes index. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Food service. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Cooking. |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Levine, Karen. |
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
a |
7 |
b |
cbc |
c |
orignew |
d |
1 |
e |
ocip |
f |
20 |
g |
y-gencatlg |
942 ## - ADDED ENTRY ELEMENTS (KOHA) |
Source of classification or shelving scheme |
|
Koha item type |
Books - Circulation |
Call number prefix |
Circ |