The Theory of Hospitality & Catering. (Record no. 2635)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04437nam a2200841Mi 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn951808639 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | EBZ |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260709115428.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr |n||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 160119s2016 enka fob 001 0 eng d |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER | |
| National bibliography number | GBB6A7702 |
| Source | bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER | |
| Record control number | 017957590 |
| Source | Uk |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1471864960 |
| Qualifying information | (ebk) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781471864964 |
| Qualifying information | (ebk) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781471864940 |
| Qualifying information | (ePub ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1471864944 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 1471865231 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9781471865237 |
| 037 ## - SOURCE OF ACQUISITION | |
| Stock number | 930515 |
| Source of stock number/acquisition | MIL |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EBZ |
| Language of cataloging | eng |
| Transcribing agency | EBZ |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX943 |
| Item number | .K53 2016eb |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TRV |
| Source | ukslc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | BUS |
| Subject category code subdivision | 060000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | YQY |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | 4KVC |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TTVC |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | YPWC |
| Source | thema |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | 4Z-GB-VC |
| Source | thema |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TTVC |
| Source | thema |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | JNDH |
| Source | thema |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | KNS |
| Source | thema |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | WB |
| Source | thema |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | WBA |
| Source | thema |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | YPZ |
| Source | thema |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | GBC |
| Source | thema |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | JNR |
| Source | thema |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | 4CP |
| Source | thema |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 647.9/4 |
| Edition information | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Foskett, David, |
| Dates associated with a name | 1951- |
| Relator term | author. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Theory of catering |
| 245 14 - TITLE STATEMENT | |
| Title | The Theory of Hospitality & Catering. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 13th edition / |
| Remainder of edition statement | David Foskett, Patricia Paskins, Andrew Pennington ; consultant editor, Neil Rippington. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | London : |
| Name of producer, publisher, distributor, manufacturer | Hodder Education, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2016. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (vii, 393 pages) : |
| Other physical details | illustrations (colour) |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 341 0# - ACCESSIBILITY CONTENT | |
| Content access mode | textual |
| Source | sapdv |
| Materials specified | EBSCOhost |
| 366 ## - TRADE AVAILABILITY INFORMATION | |
| Detailed date of publication | 20160527 |
| Availability status code | IP |
| 500 ## - GENERAL NOTE | |
| General note | Includes Internet access. |
| 500 ## - GENERAL NOTE | |
| General note | Previous edition: 2011. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 520 8# - SUMMARY, ETC. | |
| Summary, etc. | 'The Theory of Hospitality & Catering' provides a complete overview of the hospitality and catering industry from commodity and science through to delivery from the supplier, storage, preparation, production and final service to the waiting customer. |
| Expansion of summary note | Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues.Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students.- Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste.- Considers latest trends and developments, including the use and impact of social media.- Updated to reflect up-to-date legislative requirements, including new allergen legislation.- Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout. |
| 521 ## - TARGET AUDIENCE NOTE | |
| Target audience note | Specialized. |
| 532 #0 - ACCESSIBILITY NOTE | |
| Materials specified | EBSCOhost |
| Summary of accessibility | "EBSCO evaluates our products based on the Web Content Accessibility Guidelines (WCAG) and the related Section 508 and EN 301 549 regulations in the US and EU. Most EBSCO products are substantially conformant with WCAG 2.2 level AA." Source: https://connect.ebsco.com/s/article/EBSCO-VPATs?language=en_US. Last accessed April 22, 2025. |
| 588 0# - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Print version record. |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | Master record variable field(s) change: 072 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Hospitality industry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Caterers and catering. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service management. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | BUSINESS & ECONOMICS |
| General subdivision | Small Business. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Travel and Tourism. |
| Source of heading or term | ukslc |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 655 #0 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Paskins, Patricia, |
| Relator term | author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Pennington, Andrew, |
| Relator term | author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Rippington, Neil, |
| Relator term | editor. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| International Standard Book Number | 9781471864964 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1246710">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1246710</a> |
| Link text | CLICK HERE to access ebook |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Electronic Book |
No items available.