000 -LEADER |
fixed length control field |
00889nam a22002537a 4500 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
CITU |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20240715162315.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
210701b ||||| |||| 00| 0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
0910627614 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
9780910627610 |
040 ## - CATALOGING SOURCE |
Original cataloging agency |
CITU LRAC |
Language of cataloging |
eng |
041 ## - LANGUAGE CODE |
Language code of text/sound track or separate title |
eng |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
647.950681 |
100 1# - MAIN ENTRY--PERSONAL NAME |
Preferred name for the person |
Brown, Douglas Robert |
Relator code |
author |
245 ## - TITLE STATEMENT |
Title |
The food service manager's guide to creative cost cutting: |
Remainder of title |
over 2,001 innovative and simple ways to save your food service operation thousands by reducing expenses / |
Statement of responsibility, etc |
Douglas Robert Brown |
264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
Place of publication, distribution, etc |
Ocala, Fl. : |
Name of publisher, distributor, etc |
Atlantic Publishing, |
Date of publication, distribution, etc |
2006. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
588 pages ; |
Other physical details |
illustrations ; |
Dimensions |
29 cm. |
336 ## - CONTENT TYPE |
Content type term |
text |
Content type code |
txt |
Source |
rdacontent |
337 ## - MEDIA TYPE |
Media type term |
unmediated |
Media type code |
n |
Source |
rdamedia |
338 ## - CARRIER TYPE |
Carrier type term |
volume |
Carrier type code |
nc |
Source |
rdacarrier |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Food servicel |
General subdivision |
Cost control |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Food service management |
942 ## - ADDED ENTRY ELEMENTS |
Source of classification or shelving scheme |
|
Item type |
BOOK |