Fundamentals of Culinary Art (Record no. 1473)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00376nam a22001457a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240605124054.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 211128b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9788121940290 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | S. Chand |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5 |
| 245 ## - TITLE STATEMENT | |
| Title | Fundamentals of Culinary Art |
| Remainder of title | Theory and Practice of Cooking |
| Statement of responsibility, etc. | by Negi, Jagmohan |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Name of publisher, distributor, etc. | S. Chand |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | BK |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Inventory number | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Hetauda School of Management and Social Sciences | Hetauda School of Management and Social Sciences | 11/28/2021 | 14461 | 641.5 Neg 2013 | 14461 | 11/28/2021 | 11/28/2021 | BK |