Learning about food and beverage service / (Record no. 9832)
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000 -LEADER | |
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fixed length control field | 02196nam a22002297a 4500 |
003 - CONTROL NUMBER IDENTIFIER | |
control field | OSt |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20220208140827.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 220208b ||||| |||| 00| 0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9780340705308 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 80340705302 |
040 ## - CATALOGING SOURCE | |
Original cataloging agency | BUL |
Language of cataloging | eng |
Transcribing agency | BUL |
Modifying agency | BUL |
Description conventions | rda |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Edition number | 22 |
Classification number | 641.2 |
Item number | COU |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Cousins, John |
245 ## - TITLE STATEMENT | |
Title | Learning about food and beverage service / |
Statement of responsibility, etc. | John Cousins, Robert Smith. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
Place of publication, distribution, etc. | London : |
Name of publisher, distributor, etc. | Hodder & Stoughton, |
Date of publication, distribution, etc. | c1998. |
300 ## - PHYSICAL DESCRIPTION | |
Extent | vi, 121 p. : |
Other physical details | ill. ; |
Dimensions | 25 cm. |
500 ## - GENERAL NOTE | |
General note | Contents;<br/><br/>Section 1: Working in the food and beverage service industry <br/>What is food and beverage service?<br/>What types of operations are there? <br/>What needs do customers have?<br/>etc.<br/><br/>Section 2: Using this book and identifying your learning needs <br/>Who should use this book? <br/>How can this book be used?<br/>What are NVQs? <br/>etc.<br/><br/>Section 3: Recording your learning activities and achievements <br/>What is a portfolio? <br/>What are learning activities and how do I record my learning and achievements?<br/><br/>Section 4: Appreciating customer needs <br/><br/>Section 5: Health, safety and security <br/>Maintaining personal health and hygiene <br/>Maintaining a safe environment <br/>Maintaining a secure environment <br/>etc.<br/><br/>Section 6: Service areas, equipment and product knowledge <br/>Finding your way around the service areas <br/>Using equipment <br/>Developing your product knowledge <br/><br/>Section 7: Developing service skills <br/>Developing interpersonal skills <br/>Preparation for service <br/>Taking bookings <br/>etc.<br/><br/>Section 8: Developing specialised service skills <br/>Breakfasts <br/>Afternoon teas <br/>Room service <br/>etc.<br/><br/>Section 9; Working in function catering <br/>Preparing for and serving at functions <br/>Contribute to function administration <br/>Contribute to function organization <br/><br/>Section 10: Developing supervisory abilities <br/>Supervise food and beverage operations within licensing laws <br/>Contributing to the control of food and beverage operations <br/>Maintaining the cleaning programme in own area<br/>etc. <br/><br/> |
546 ## - LANGUAGE NOTE | |
Information code or alphabet | D2000- 12109 |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name entry element | Food and beverage industry |
700 ## - ADDED ENTRY--PERSONAL NAME | |
Personal name | Smith, Robert |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | Dewey Decimal Classification |
Koha item type | Book Open Access |
Classification part | 641.2 |
Item part | 1 |
Call number prefix | COU |
Call number suffix | 641.2 COU |
Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Source of acquisition | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
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Dewey Decimal Classification | Science and Education Library | Science and Education Library | 02/08/2022 | Donation | 641.2 COU | NAGL22020512 | 02/08/2022 | 1 | 02/08/2022 | Book Open Access |