Meat cutting and processing for food service (Record no. 14311)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01827nam a2200181 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 45328 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240411193148.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 220103n s 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-1-989623-09-1 |
| 245 10 - TITLE STATEMENT | |
| Title | Meat cutting and processing for food service |
| Medium | [electronic resource] |
| Statement of responsibility, etc. | British Columbia Cook Articulation Committee |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | [Victoria] : |
| Name of publisher, distributor, etc. | BCcampus, BC Open Textbook Project, |
| Date of publication, distribution, etc. | 2015 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and of how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitchen vernacular or in other jurisdictions like Europe or the United States, while retail meat cutters are bound by Canadian regulations regarding labelling and marketing of meat products to consumers for retail. Meat Cutting and Processing for Food Service is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia's food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills."--BC Campus website. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Meat cutting -- Textbooks. |
| Source of heading or term | sears |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Meat cutting. |
| Source of heading or term | sears |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://drive.google.com/file/d/1Q07SXwdWy9Bd5oui4jvM8VWAX0VkUJCN/view?usp=sharing">https://drive.google.com/file/d/1Q07SXwdWy9Bd5oui4jvM8VWAX0VkUJCN/view?usp=sharing</a> |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Main Library | Main Library | E-Resources | 02/07/2022 | 641.3 M484 | E003927 | 03/07/2024 | 03/07/2024 | E-Resources |