MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03100nam a22003257a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20260204101347.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
260204b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781984689740 |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
eng |
| Transcribing agency |
TUPM |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 911.3 |
| Item number |
Y36 2024 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Yamaberi, Mikako |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Event catering and food services / |
| Statement of responsibility, etc. |
by Mikako Yamaberi. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
3G E-learning, |
| Date of production, publication, distribution, manufacture, or copyright notice |
c2024. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
360 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
26 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographic references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Catering and services in events -- 2. Menu planning and development -- 3. Culinary operations and production -- 4. Beverage service and mixology -- 5. Front-of-house operations and service excellence -- 6. Equipment management and logistics -- 7. Pricing, budgeting, and financial management -- Index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Catering and food service industry plays an important role in the promotion of local food features and culture of tourism destination through providing catering products and services for tourists. Many countries have designed and develop catering and food brand with own features and style, such as the Beer Festival of Munich in German, Pickled Cabbage Festival in South Korea, series unique meal of cactus and corn in Mexico, Samba Carnival and characteristic barbecue in Brazil and so on. As an important part of tourism industry, catering and food service industry is the important carrier of the brand and culture for a country or region with the characteristics of wide market, extensive influence and more employment opportunities. In recent years, the development of global catering and food service industry maintains a rapid and healthy momentum of tourism development. A wide variety of catering products and different styles of food culture has been shaped in the background of different regions and cultures. These food service groups provide a fast catering and food service for the consumers all over the world. It can be seen that the gradual development of catering market has helped with the rapid development of economy and society. In many countries, catering establishments are regarded as a means of developing wealth and creating employment, especially when traditional activities are on the decline. It is expected to contribute significantly to increasing GDP and providing jobs in the tourism culture. In this context, we present the book "Event Catering and Food Services," comprising seven comprehensive chapters that explore the interdisciplinary world of catering and culinary services for events. |
| 590 ## - CITATION |
|---|
| Citation |
Citation (APA) : Yamaberi, M. (2024). Event catering and food services. 3G E-learning. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Caterers and catering |
| General subdivision |
Management |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service industry |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Event planning |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Hospitality management |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Culinary arts |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Book |
| Suppress in OPAC |
No |