| 000 -LEADER |
|---|
| fixed length control field |
04610cam a2200373 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
14186342 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CITU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20210823081451.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
051201s2007 njua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2005035006 |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
|---|
| National bibliography number |
GBA659073 |
| Source |
bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
|---|
| Record control number |
013504680 |
| Source |
Uk |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471429813 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471429814 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)ocm62493367 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)62493367 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
BAKER |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
CCS |
| -- |
VP@ |
| -- |
UKM |
| -- |
DLC |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX921 |
| Item number |
.S34 2007 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
642/.4 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Scanlon, Nancy Loman. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Catering management / |
| Statement of responsibility, etc. |
Nancy Loman Scanlon. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
3rd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Hoboken, N.J. : |
| Name of publisher, distributor, etc. |
John Wiley & Sons, |
| Date of publication, distribution, etc. |
c2007. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xv, 283 p. : |
| Other physical details |
ill. ; |
| Dimensions |
29 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (p. [275]-276) and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Contents<br/> PREFACE<br/> ACKNOWLEDGEMENTS<br/>Chapter 1 Historical Banqueting<br/>KEY TERMS<br/>WHAT YOU WILL LEARN FROM THIS CHAPTER<br/>INTRODUCTION / BANQUETING: Civilized Customs In Ancient Civilization<br/>THE BANQUET HALL<br/>RENAISSANCE EUROPEAN BANQUETING<br/>EIGHTEEN CENTURY BANQUETING<br/>NINETEENTH CENTURY MENU REVISIONS<br/>NATIVE AMERICAN FEASTS<br/>THE COLONIAL PERIOD<br/>NINETEENTH CENTURY BANQUETING<br/>AMERICAN PRESIDENTIAL BANQUETING<br/> SUMMARY<br/> END OF CHAPTER QUESTIONS<br/>Chapter 2 Styles of Catering Operations<br/>KEY TERMS<br/>WHAT YOU WILL LEARN FROM THIS CHAPTER<br/>FULL SERVICE RESTAURANT<br/>HOTEL FOOD AND BEVERAGE FACILITIES<br/>CATERING HALLS<br/> INDEPENDENT CATERERS<br/> PRIVATE CLUBS<br/> CONTRACT FEEDING<br/> GOURMET FOOD SHOPS AND DELICATESSENS<br/>SUMMARY<br/>END OF CHAPTER QUESTIONS<br/>Chapter 3 Catering Food Service Development<br/>KEY TERMS<br/>WHAT YOU WILL LEARN FROM THIS CHAPTER<br/>DEVELOPING A CATERING BUSINESS<br/>MARKET SURVEY INFORMATION<br/>CUSTOMER<br/>COMPETITION<br/>ANALYSING THE COMPETITION<br/>COMMUNITY<br/>LABOR<br/>LOCATION<br/>FEASISBILITY STATEMENT<br/>APPLYING MARKET SURVEY INFORMATION<br/>SUMMARY<br/>END OF CHAPTER QUESTIONS<br/>Chapter 4 Catering sales and Marketing and Computer Software Support<br/>KEY TERMS<br/>WHAT YOU WILL LEARN FROM THIS CHAPTER<br/>THE MARKETING CYCLE<br/>THE MARKETING MIX<br/>CUISINE, ENTERTAINMENT, AND CONCPET TRENDS<br/>MAXIMIZING CATERING REVENUE MANAGEMENT<br/>PACKAGING CATERING SERVICE<br/>MEASURING CUSTOMER SATISFACTION<br/>CATERING COMPUTER MANAGEMENT AND SOFTWARE SUPPORT<br/>MARKETING<br/>EVENT INFORMATION AND REPORTS<br/>REPORTING FORMS<br/>DESKTOP PUBLISHING<br/>SUMMARY<br/>END OF CHAPTER QUESTIONS<br/>Chapter 5 Catering Menu Program<br/>KEY TERMS<br/>WHAT YOU WILL LEARN FROM THIS CHAPTER<br/> THE CATERING MENU PROGRAM<br/>MENU FORMATS<br/>STYLES OF SERVICE<br/> PRICE RANGE<br/> MENU ITEM SELECTION<br/> CUISINE<br/> FOOD PRODUCTION<br/> SEASONAL MENUS<br/> AWARENESS OF CUSTOMER NEEDS<br/>SUMMARY<br/>END OF CHAPTER QUESTIONS<br/>Chapter 6 Food and Beverage Operational Controls<br/>KEY TERMS<br/>WHAT YOU WILL LEARN FROM THIS CHAPTER<br/>OPERATIONAL CONTROLS<br/>PURCHASING CONTROLS<br/>PRODUCTION CONTROLS<br/> PRESENTATION CONTROLS<br/> CATERING MENU MEETING<br/> BEVERAGE CONTROLS<br/>SUMMARY<br/>END OF CHAPTER QUESTIONS<br/>Chapter 7 Catering Menu Pricing and Controls<br/>KEY TERMS<br/>WHAT YOU WILL LEARN FROM THIS CHAPTER<br/>COST AND PROFIT<br/>BREAKEVEN ANALYSIS<br/>MENU PRICING<br/>PRICE RANGE<br/>CATERING PRICING METHODS <br/>MAINTAINING FOOD COST PERCENTAGES<br/>PACKAGE PRICING<br/> SUMMARY<br/>END OF CHAPTER QUESTIONS<br/>Chapter 8 Catering Menu Design<br/>KEY TERMS<br/>WHAT YOU WILL LEARN FROM THIS CHAPTER<br/>MENU AND SALES PRESENTATION DESIGN<br/>SALES PRESENTATION COVERS<br/>MENU DESIGN FORMAT<br/>LAYOUT<br/>TYPEFACE<br/>PAPER AND COLOR<br/>ILLUSTRATION AND GRAPHIC DESIGN<br/>SUMMARY<br/>END OF CHAPTER QUESTIONS<br/>Chapter 9 Catering Beverage Management<br/>KEY TERMS<br/>WHAT YOU WILL LEARN FROM THIS CHAPTER<br/>BEVERAGE MANAGEMENT<br/>CATERING BEVERAGE PRICING<br/>CATERING BEVERAGE MENU PLANNING<br/>ALCOHOL SERVICE AND LIABILITY<br/>SUMMARY<br/>END OF CHAPTER QUESTIONS<br/>Chapter 10 Quality Service and Standards Training<br/>KEY TERMS<br/>WHAT YOU WILL LEARN FROM THIS CHAPTER<br/>QUALITY<br/>ESTABLISHING QUALITY<br/>ESTABLISHING STANDARDS<br/>STAFFING LEVELS<br/>TRAINING FOR QUALITY STANDARDS<br/> SUMMARY<br/> END OF CHAPTER QUESTIONS<br/>Chapter 11 Managing Catering Equipment<br/>KEY TERMS<br/>WHAT YOU WILL LEARN FROM THIS CHAPTER<br/>MANAGING CATERING EQUIPMENT<br/>FRONT OF THE HOUSE EQUIPMENT<br/> BACK OF THE HOUSE EQUIPMENT<br/> RENTAL EQUIPMENT<br/>SUMMARY<br/> END OF CHAPTER QUESTIONS<br/>BIBLIOGRAPHY<br/>INDEX |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Caterers and catering |
| General subdivision |
Management. |
| 856 41 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Table of contents only |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/toc/ecip064/2005035006.html">http://www.loc.gov/catdir/toc/ecip064/2005035006.html</a> |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/enhancements/fy0826/2005035006-b.html">http://www.loc.gov/catdir/enhancements/fy0826/2005035006-b.html</a> |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Publisher description |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/enhancements/fy0826/2005035006-d.html">http://www.loc.gov/catdir/enhancements/fy0826/2005035006-d.html</a> |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
orignew |
| d |
1 |
| e |
ecip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
BOOK |
| Koha issues (borrowed), all copies |
2 |