| 000 -LEADER |
|---|
| fixed length control field |
00607nam a2200193 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
24536/79 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
KEPU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20140617113538.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
111112s9999 xx 000 0 und d |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
DLC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX911 |
| Item number |
.C64 1971 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
"Coffman, James P. " |
| 9 (RLIN) |
14759 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Introduction to professional food service:written for the: |
| Remainder of title |
Culinary Institute of America/ |
| Statement of responsibility, etc |
James.P. Coffman |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Illinois : |
| Name of publisher, distributor, etc |
Institutions Magazine |
| Date of publication, distribution, etc |
1971. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
291p.; |
| Dimensions |
28 cm. |
| Other physical details |
ill.; |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
food service |
| 9 (RLIN) |
375 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
General Circulation Books |
| Classification part |
TX911.C64 1971 |
