Kitchen essentials and basic food preparation. (Record no. 30783)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03098nam a2200277 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20251022144746.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 251022s2020 nyua b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781984637574 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | CSPC |
| Language of cataloging | eng |
| Transcribing agency | CSPC |
| Description conventions | rda |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5 |
| Item number | K647 |
| 245 00 - TITLE STATEMENT | |
| Title | Kitchen essentials and basic food preparation. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiv, 347 pages : |
| Other physical details | color illustrations ; |
| Dimensions | 25 cm. |
| 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. note | Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Basics of kitchen -- Existences of food preparation -- Kitchen and food service area -- Cooking techniques -- Use of garnishing -- Salad and dessert preparation -- Food quality assurance and safety. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "The world has become a small place with globalization, where people travel from one place to another,within the country,and for manyreasons internationally. It can be for business purposes, marketing products, research, pilgrimages for official purposes,finding healthcare (medical tourism), and taking cheers in leisure time / vacation. Many people travel to see different places, particularly seeingheritage landmarks, wildlife and natural beauty. Developments in the food and drink sector are critical for market distinction,but devel-opments in the hospitality industry are also always at risk as they can be replicated quickly and imitated,which leads the establishmentto further innovation and improvement of services.Standardization of the working procedures,handling the groceries,binds the usageof technological solutions that allow standardization during the work; which regulates the number of employees needed,energyconsumption, lower waste, with increased hygiene and cleanliness of the working process and greater effectiveness and cost efficiencyfor the company itself.<br/>Commercial Kitchen design is completely different from the residential Kitchen design. The design considerations in terms of functionality and circulation of space play a great role. The kitchen is the place to prepare food. In all restaurants and hotels where food is prepared, kitchen is the center of activity. It's called the hotel's heart. The purpose of a hotel or restaurant the kitchen organization is to prepare food. It is managed for the most efficient use of personnel, equipment and materials. The sector of hospitality is the service sector. One of the major departments in the hospitality facilities is the food and beverage department. This department's service quality attracts people to facilities other than the purpose of the accommodation. Guests staying in hospitality facilities may be exposed to food poisoning if food does not comply with hygiene and sanitation rules. Therefore, cleaning in the kitchen is absolutely necessary." -- Back cover |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking. |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Nutrition. |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food. |
| 710 1# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | 3G E-Learning. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Suppress in OPAC | No |
| Koha item type | Books |
| Classification part | 641.5 |
| Item part | K647 |
| Call number prefix | CIR |
| Call number suffix | 2020 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Date last checked out | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Main Library | Main Library | Circulation Section | 10/22/2025 | 1 | CIR 641.5 K647 2020 | 030585 | 02/16/2026 | 01/19/2026 | 1-2 | 10/22/2025 | Books | ||||
| Dewey Decimal Classification | Main Library | Main Library | Circulation Section | 10/22/2025 | CIR 641.5 K647 2020 | 030586 | 10/22/2025 | 2-2 | 10/22/2025 | Books |