Quantity food production : (Record no. 26576)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01502nam a22002537a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20231006134207.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 231006b ph ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9786218179936 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 943 .E58 2022 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Entrata, Richard M. |
| Relator term | author |
| 245 ## - TITLE STATEMENT | |
| Title | Quantity food production : |
| Remainder of title | a guide for commercial cooking NCIII / |
| Statement of responsibility, etc. | Richard M. Entrata, Jamie Joyce O. Dangle and Jumile R. Jimenez |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Sta. Cruz, Manila : |
| Name of publisher, distributor, etc. | Edric Publishing House, |
| Date of publication, distribution, etc. | c2022. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 103 pages ; |
| Dimensions | 25 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | PHP471.00 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Miscellaneous information | Chapter 1. Plan and prepare food for ala carte and buffets -- Chapter 2. Plan and control menu-based catering -- Chapter 3. Organize bulk cooking operations -- Chapter 4. Prepare pates and terrines -- Chapter 5. Plan, Prepare and display a buffet -- Chapter 6. Select, prepare and serve specialized food items -- Chapter 7. Select, prepare and serve specialty cuisines -- Chapter 8. Monitor catering revenue and costs -- Chapter 9. Establish and maintain quality control -- Chapter 10. Apply cook-chill-freeze production processes -- References -- Appendices. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This unit deals with the knowledge, skills, behavior and motivations required to plan and prepare foods for ala carte and buffet situations. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FOOD SERVICE |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dangle, Jamie Joyce O. |
| Relator term | co-author |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Jimenez, Jumile R. |
| Relator term | co-author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Books |
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