MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02840cam a2200325 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
162507331 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
0008208 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240720152859.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
070801t20072007flua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2007031790 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780910627979 (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0910627975 (alk. paper) |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
eng |
| Transcribing agency |
FEU-NRMF MEDICAL LIBRARY |
| Modifying agency |
DLC |
| Description conventions |
rda |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 911.3.M27 |
| Item number |
.B769 2007 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.95068 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Brown, Douglas Robert, |
| Dates associated with a name |
1960- |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The Restaurant manager's handbook : |
| Remainder of title |
how to set up, operate, and manage a financially successful food service operation / |
| Statement of responsibility, etc. |
Douglas Robert Brown |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Revised fourth edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Ocala, Florida : |
| Name of producer, publisher, distributor, manufacturer |
Atlantic Publishing, |
| Date of production, publication, distribution, manufacture, or copyright notice |
c2007 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1,052 pages : |
| Other physical details |
illustrations (black and white) ; |
| Dimensions |
29 cm + |
| Accompanying material |
1 CD-ROM (4 3/4 in.) |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Successful pre-opening activities for a restaurant venture -- Basics of buying or leasing a restaurant -- Creating a successful business plan -- Steps to secure financing -- How to analyze and invest in a restaurant franchise -- Effective restaurant layout & remodeling -- Basic cost control for restaurants -- Profitable menu planning -- Dietary and nutritional guidelines -- Choose the proper equipment -- Purchasing -- Inventory, receiving, and storage -- Food buying techniques -- Food cost controls -- Successful kitchen management and control procedures -- Essentials of food safety, HACCP, and sanitation -- Safety and risk management -- Successful bar layout, set up, and location -- Bar service, precautions, and legalities -- Successful wine management -- Management of operational costs and supplies -- Computers and food service operations -- Managing the dining room and waitstaff -- Increase order amount and your bottom line -- Finding, recruiting, and hiring great employees -- Training employees -- Handling employees tips -- Motivate your employees -- Daily leadership and teambuilding -- Control labor cost without sacrificing service or quality -- Public relations for your restaurant -- How to keep customers coming back for more -- Promote your restaurant on the Internet -- Add catering to your restaurant -- Internal bookkeeping -- Successful budgeting and profit planning -- How to prepare the monthly audit and cost projections -- Perform an internal audit on restaurant and bar operations -- Basics of selling a restaurant -- Additional materials |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
School of Nutrition & Dietetics |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Restaurant management |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="https://library.feu-nrmf.ph/cgi-bin/koha/opac-retrieve-file.pl?id=65ad3d58ab0af8d701b46742f23348fc">https://library.feu-nrmf.ph/cgi-bin/koha/opac-retrieve-file.pl?id=65ad3d58ab0af8d701b46742f23348fc</a> |
| Link text |
Click here to view Table of Contents and Index |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books Overnight |
