| 000 -LEADER |
|---|
| fixed length control field |
00896nam0a22002170a04500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
000117991 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190423171845.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
s2001 xxu fnd000 000 0neng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471380229 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
2003006536 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX911.3 .M27 |
| Item number |
R452 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Remarkable service : |
| Remainder of title |
a guide to winning and keeping customers for servers, managers, and restaurant owners / |
| Statement of responsibility, etc. |
The Culinary Institute of America |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York, N.Y. : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
c2001 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
285 p. : |
| Other physical details |
ill. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FOOD SERVICE MANAGEMENT |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 990 ## - EQUIVALENCES OR CROSS-REFERENCES [LOCAL, CANADA] |
|---|
| Link information for 9XX fields |
A36070 |
| Link information for field corresponding to 9XX field |
Sep 20 2003 1:11PM |
| 991 ## - |
|---|
| -- |
05 |
| -- |
01 |
| -- |
การท่องเที่ยว การโรงแรม การจัดการภัตตาคาร ธุรกิจสายการบิน |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |