Guía teórico-práctica de recomendaciones para incorporar la Filosofía Slow, buenas prácticas de producción y elaboración en emprendimientos gastronómicos Escuela Superior de Hotelería y Gastronomía (Registro nro. 6674)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00897cam a22002417a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 006675 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | armpuni |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20160923160655.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 160923s2011####xx#a##########000#0#und#d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | armpuni |
| Transcribing agency | armpuni |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | es |
| 080 ## - UNIVERSAL DECIMAL CLASSIFICATION NUMBER | |
| Universal Decimal Classification number | 641.5 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Escuela Superior de Hotelería y Gastronomía |
| 245 10 - TITLE STATEMENT | |
| Title | Guía teórico-práctica de recomendaciones para incorporar la Filosofía Slow, buenas prácticas de producción y elaboración en emprendimientos gastronómicos Escuela Superior de Hotelería y Gastronomía |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Mar del Plata : |
| Name of publisher, distributor, etc | Escuela Superior de Hotelería y Gastronomía, |
| Date of publication, distribution, etc | 2011 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 cd |
| 500 ## - GENERAL NOTE | |
| General note | El cd contiene Guía teórica y práctica, y ST-R-03 Norma IRAM 42800 Restaurantes (2008) |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | ALIMENTOS |
| Source of heading or term | LEMB |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | COCINA |
| Source of heading or term | LEMB |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | GASTRONOMIA |
| Source of heading or term | LEMB |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | LIBRO |
| Source of classification or shelving scheme | |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| a | lf |
| d | 2011-11-09 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Disponible para préstamo | Biblioteca de la Facultad de Ingeniería UNMDP | Biblioteca de la Facultad de Ingeniería UNMDP | 09/11/2011 | Donación | 641.5 641.5 E 81 | 12215 | 23/09/2016 | 23/09/2016 | LIBRO |