| 000 -LEADER |
|---|
| fixed length control field |
00787nam a22002177a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200128015624.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
191112b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781635498653 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
|
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 740.5 |
| Item number |
.F686 2018 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Food presentation : |
| Remainder of title |
styling techniques for professionals / |
| Statement of responsibility, etc. |
edited by Philip Mantle |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York, NY: |
| Name of publisher, distributor, etc. |
Larsen & Keller |
| Date of publication, distribution, etc. |
c2018 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vii, 251 p.: |
| Other physical details |
col.ill.; |
| Dimensions |
26 cm |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
Food presentation |
| Topical term or geographic name entry element |
Vocational guidance |
| 9 (RLIN) |
28 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
Garnishes |
| Topical term or geographic name entry element |
(Cooking) |
| Form subdivision |
Vocational guidance |
| 9 (RLIN) |
29 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
Food service |
| Topical term or geographic name entry element |
Vocational guidance |
| 9 (RLIN) |
30 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |
