Food and beverage cost control / (Record no. 2224)

MARC details
000 -LEADER
fixed length control field 01723cam a22003378i 4500
001 - CONTROL NUMBER
control field 20920956
003 - CONTROL NUMBER IDENTIFIER
control field KWUST
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230708112341.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 190408s2020 nju b 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2019015118
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781119668084 (pbk.)
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Description conventions rda
Transcribing agency DLC
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX911.3.D66 2020
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Dopson, Lea R.,
245 10 - TITLE STATEMENT
Title Food and beverage cost control /
Statement of responsibility, etc. Lea R. Dopson, David K. Hayes.
250 ## - EDITION STATEMENT
Edition statement Seventh edition.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Hoboken, New Jersey :
Name of producer, publisher, distributor, manufacturer John Wiley & Sons, Inc.,
Date of production, publication, distribution, manufacture, or copyright notice 2020.
300 ## - PHYSICAL DESCRIPTION
Extent xiii,443p.
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
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
520 ## - SUMMARY, ETC.
Summary, etc. "This chapter presents the relationship among a foodservice business's revenue, expenses, and profit. As a professional foodservice manager, you must understand the relationship that exists between controlling these three areas and the resulting success of your operation. In addition, the chapter presents the mathematical foundation you must know to report your operating results and express them as a percentage of your revenue or budget. This method is a standard within the hospitality industry"--
Assigning source Provided by publisher.
600 10 - SUBJECT ADDED ENTRY--PERSONAL NAME
Personal name Food service
General subdivision Cost control.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Hayes, David K.,
Relator term author.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Online version:
Main entry heading Dopson, Lea R., author.
Title Food and beverage cost control
Edition Seventh edition.
Place, publisher, and date of publication Hoboken, New Jersey : John Wiley & Sons, Inc., 2020
International Standard Book Number 9781119524892
Record control number (DLC) 2019017328
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 Library of Congress Classification
Koha item type Books
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Inventory number Total Checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type Date last checked out
    Library of Congress Classification     KWUST-Main Library KWUST-Main Library General Stacks 07/05/2023 255/04-2023   TX911.3.D66 2020 2023-0188 07/05/2023 C,1 07/05/2023 Books  
    Library of Congress Classification     KWUST-Main Library KWUST-Main Library General Stacks 07/05/2023 250/04-2023 1 TX911.3.D66 2020 2023-0191 11/22/2024 C,2 07/05/2023 Books 11/13/2024
    Library of Congress Classification     KWUST-Main Library KWUST-Main Library General Stacks 07/05/2023 257/04-2023   TX911.3.D66 2020 2023-0193 07/08/2023 C,3 07/05/2023 Books  
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