On-site food service management (Record no. 414)

MARC details
000 -LEADER
fixed length control field 01575nam a22004577a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20231109162437.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 150626s2003 njua|||| b||| 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0471345431
040 ## - CATALOGING SOURCE
Transcribing agency QCPL
Description conventions rda
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 362.176
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Reynolds, Dennis
Relator term author
245 10 - TITLE STATEMENT
Title On-site food service management
Remainder of title : a best practice approach
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Hoboken, NJ :
Name of producer, publisher, distributor, manufacturer John Wiley & Sons,
Date of production, publication, distribution, manufacture, or copyright notice 2003
300 ## - PHYSICAL DESCRIPTION
Extent xi, 250 pages :
Other physical details illustrations
336 ## - Content Type
Source rdacontent
Content type term text
337 ## - MEDIA TYPE
Source rdamedia
Media type term unmediated
338 ## - Carrier Type
Source rdacarrier
Carrier type term volume
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note On-site foodservice : an introduction
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Organizational structure and the foodservice department's role
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Operational configurations
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Focus on external customers
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Staff dining and public feeding
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Patient services
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Catering and special functions
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Internal customers and systems
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Food-purchasing, receiving, and inventory management
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Human-resource management
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Productivity
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Leadership and motivation
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Trends and challenges for today and the future
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Focus on quality
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Senior dining : the next new frontier
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Multiple services : is foodservice enough?
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Emerging technologies
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Hospitals
General subdivision Food service
655 ## - INDEX TERM--GENRE/FORM
Source of term lcgft
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Cookbooks, food & beverages
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Lost status Library use only Collection code Permanent Location Current Location Shelving location Date acquired Source of acquisition Cost, normal purchase price Inventory number Full call number Barcode Koha item type
  Room use only Reference Main Library Main Library Reference Section 06/26/2015 Purchased 4495.50 05-831 R 362.176 R462o 2003 16813QC Book