American Culinary Federation's guide to culinary certification : | the mark of professionalism / (Record no. 51228)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00939nam a2200265 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | vtls000054277 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MTX |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 070411 2006 nju 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780471723394 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0471723398 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] | |
| Level of rules in bibliographic description | 201507151105 |
| Level of effort used to assign nonsubject heading access points | VLOAD |
| Level of effort used to assign subject headings | 1 |
| Level of effort used to assign classification | STAFF MATRIX |
| Level of effort used to assign subject headings | 201310172320 |
| Level of effort used to assign classification | VLOAD |
| Level of effort used to assign subject headings | 201306272017 |
| Level of effort used to assign classification | VLOAD |
| -- | 200704110930 |
| -- | pawinee |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | PBRU |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5023 |
| Item number | B315A |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Baskette, Michael |
| 9 (RLIN) | 80122 |
| 245 10 - TITLE STATEMENT | |
| Title | American Culinary Federation's guide to culinary certification : |
| Remainder of title | the mark of professionalism / |
| Statement of responsibility, etc. | Michael Baskette, Brad Barnes |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Hoboken, N.J. : |
| Name of publisher, distributor, etc. | Wiley, |
| Date of publication, distribution, etc. | c2006 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | x, 131 p. ; |
| Dimensions | 23 cm. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service |
| General subdivision | Vocational guidance |
| Geographic subdivision | United States |
| 9 (RLIN) | 80123 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cookery |
| General subdivision | Vocational guidance |
| Geographic subdivision | United States |
| 9 (RLIN) | 80124 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Barnes, Brad |
| 9 (RLIN) | 80125 |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | American Culinary Federation |
| 9 (RLIN) | 80126 |
| 910 ## - USER-OPTION DATA (OCLC) | |
| User-option data | 200704 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | General Book |
| Withdrawn status | Lost status | Damaged status | Not for loan | Collection code | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Available for Loans | หนังสือภาษาอังกฤษ ชั้น 4 | PBRU Library | PBRU Library | บรรณราชฯ ชั้น 4 | 11/04/2007 | 1325.00 | 641.5023 B315A | 1000135332 | 21/06/2018 | 1 | 21/06/2018 | General Book |
