| 000 -LEADER |
|---|
| fixed length control field |
03662nam a2200205 a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20150716093544.0 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
PINCKNEY COMM. SCHOOLS - 9/12 |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2001023267 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0816044937 (hardcover : alk. paper) |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Sims-Bell, Barbara. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Career opportunities in the food and beverage industry / |
| Statement of responsibility, etc. |
Barbara Sims-Bell, |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd ed. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Facts on File, |
| Date of publication, distribution, etc. |
c2002. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 223 p. ; |
| Dimensions |
28 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
INTRODUCTION -- INDUSTRY OUTLOOK -- PREFACE -- ACKNOWLEDGMENTS -- SECTION 1 : CATERING, FAST FOOD, DELIS, AND TAKE-OUT -- Caterer -- Catering Cook -- Corporate Caterer -- Catering Operations Manager -- Deli/Fast-Food Store Cook and Manager -- Deli Prep and Clean-up Person -- Party Planner -- SECTION 2 : RESTAURANTS -- Restaurant Chef -- Restaurant Pastry Chef -- Restaurant Sous-Chef -- Restaurant Kitchen Steward -- Server -- Wine Steward -- Dining Room Manager -- SECTION 3 : BAKERIES -- Bakery Manager -- Bakery Sales Manager -- Bread Baker -- Pastry and Cakes Baker -- SECTON 4 : INSTITUTIONAL (LARGE-SCALE) FOOD--FROM RESORTS AND COUNTRY CLUBS TO HOSPITALS AND PRISONS -- Hotel Catering Manger -- Hotel Executive Chef -- Hotel Food and Beverage Manager -- Institutional Chef -- Institutional Head Cook -- SECTION 5 : COMMUNITY AND SOCIAL SERVICE -- Executive Director, Community Food Bank -- Prepared Meals Program Manager -- Restaurant Food Runners Dispatcher -- Farm Tour Manager -- SECTION 6 : SPECIALTY FOOD PRODUCTS -- Cheese Maker -- Sausage and Ham Producer -- Savory and Sweet Condiments Maker -- Plant Operations Manager -- Consumer Services Director -- State Agriculture Marketing Adviser -- SECTION 7 : WINERIES -- Winemaker -- Winery Cellar Master -- Winery Chemist -- Winery Publicist -- Winery Sales Manager -- Wineery Buyers Club Director -- Winery Tasting Room Manager -- SECTION 8 : GOURMET FOODS AND GROCERIES -- Farmers Market Manager -- Specialty Food Store Buyer/Manager -- Supermarket Manager -- Restaurant Supply Buyer -- Restaurant Supply Salesperson -- SECTION 9 : COOKWARE AND EQUIPMENT -- Cookware Store Buyer -- Cookware Store Manager -- Mail-order Catalog Designer -- Kitchen Designer -- SECTION 10 : PUBLICITY, PUBLIC RELATIONS, AND MARKETING -- Hotel or Restaurant Publicist/PR Director -- Hotel or Resort Sales Manager -- Destination Management Company Account Manager -- SECTION 11 : COOKING SCHOOLS, VOCATIONAL TRAINING, AND ACADEMIES -- Cooking School Director -- Cooking Teacher -- |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Cooking Teacher's Assistant -- Traveling Cooking Reacher -- Food Service Management Teacher -- Vocational School Director -- Apprentice Program Chef -- Culinary Academy Instructor -- SECTION 12 : NUTRITION AND DIETETICS -- University Nutrition Counselor -- Retirement Residence Dietitian -- Food Service Company Dietitian -- Hosptial Clinical Dietitian -- Sports Nutritionist -- SECTION 13 : CULINARY COMPUTER -- Webmaster, Culinary Business -- On-line Culinary Catalog Designer -- Culinary Association Database Manager -- SECTION 14 : WRITING AND PUBLISHING -- Cookbook Author -- Cookbook Editor -- Food Editor -- Food Writer -- Literary Agent -- food Historian -- Food Photographer -- Food Sylist -- Recipe Developer -- Recipe Tester -- SECTION 15 : APPENDIXES -- I. Culinary Schools and Academies -- II. Bibliography -- III. Magazines and Periodicals -- IV. Culinary Organizations, Professional Societies, Trade Associations, and General Membership Groups for Food and Wine Enthusiasts -- INDEX. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service |
| General subdivision |
Vocational guidance |
| Geographic subdivision |
United States. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
|
