| 000 -LEADER |
|---|
| fixed length control field |
13528nam a2201237Ia 4500 |
| 000 - LEADER |
|---|
| fixed length control field |
11353ntm a2200205 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
92083 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
0 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250920173355.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250321n 000 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| Canceled/invalid LC control number |
|
| -- |
|
| -- |
|
| LC control number |
|
| NUCMC control number |
|
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
|---|
| Source |
2 |
| National bibliography number |
|
| 016 ## - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
|---|
| Source |
|
| -- |
|
| Record control number |
|
| Canceled/invalid control number |
|
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| -- |
|
| -- |
|
| International Standard Book Number |
|
| -- |
|
| Canceled/invalid ISBN |
|
| Terms of availability |
|
| Qualifying information |
|
| -- |
|
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
|---|
| Incorrect ISSN |
|
| -- |
|
| ISSN-L |
|
| International Standard Serial Number |
2 |
| 024 ## - OTHER STANDARD IDENTIFIER |
|---|
| Source of number or code |
|
| -- |
|
| Additional codes following the standard number or code |
|
| Terms of availability |
|
| Standard number or code |
|
| Qualifying information |
|
| 028 ## - PUBLISHER OR DISTRIBUTOR NUMBER |
|---|
| Publisher or distributor number |
|
| -- |
|
| Source |
|
| 029 ## - OTHER SYSTEM CONTROL NUMBER (OCLC) |
|---|
| OCLC library identifier |
|
| -- |
|
| System control number |
|
| 032 ## - POSTAL REGISTRATION NUMBER |
|---|
| Postal registration number |
|
| -- |
|
| Source agency assigning number |
|
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
|
| -- |
|
| -- |
|
| Canceled/invalid control number |
|
| -- |
|
| -- |
|
| 037 ## - SOURCE OF ACQUISITION |
|---|
| Note |
|
| -- |
|
| Terms of availability |
|
| Stock number |
|
| Source of stock number/acquisition |
|
| 040 ## - CATALOGING SOURCE |
|---|
| Description conventions |
|
| -- |
rda |
| Original cataloging agency |
|
| Modifying agency |
|
| Language of cataloging |
|
| Transcribing agency |
|
| 041 ## - LANGUAGE CODE |
|---|
| Language code of librettos |
|
| -- |
|
| Language code of text/sound track or separate title |
|
| Language code of summary or abstract |
|
| Language code of accompanying material other than librettos and transcripts |
|
| Language code of original |
|
| Language code of accessible visual language |
|
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
|
| -- |
|
| Local GAC code |
|
| 045 ## - TIME PERIOD OF CONTENT |
|---|
| Formatted 9999 B.C. through C.E. time period |
|
| -- |
|
| Time period code |
|
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
|
| -- |
|
| Supplementary class number (MU) [OBSOLETE] |
|
| Item number |
2 |
| -- |
0 |
| 051 ## - LIBRARY OF CONGRESS COPY, ISSUE, OFFPRINT STATEMENT |
|---|
| Copy information |
|
| -- |
|
| Classification number |
|
| Item number |
|
| 055 ## - CLASSIFICATION NUMBERS ASSIGNED IN CANADA |
|---|
| Classification number |
|
| -- |
|
| Item number |
|
| 060 ## - NATIONAL LIBRARY OF MEDICINE CALL NUMBER |
|---|
| Classification number |
|
| -- |
|
| Item number |
|
| 070 ## - NATIONAL AGRICULTURAL LIBRARY CALL NUMBER |
|---|
| Classification number |
|
| -- |
|
| Item number |
|
| 072 ## - SUBJECT CATEGORY CODE |
|---|
| Source |
|
| -- |
|
| -- |
|
| Subject category code |
|
| Subject category code subdivision |
|
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
|
| -- |
|
| -- |
|
| Item number |
2 |
| -- |
|
| 084 ## - OTHER CLASSIFICATION NUMBER |
|---|
| Number source |
|
| -- |
|
| Classification number |
|
| 086 ## - GOVERNMENT DOCUMENT CLASSIFICATION NUMBER |
|---|
| Number source |
|
| -- |
|
| Classification number |
|
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
|
| -- |
|
| -- |
|
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
|
| -- |
|
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Filing suffix |
|
| -- |
|
| Classification number |
|
| Item number |
|
| 096 ## - LOCALLY ASSIGNED NLM-TYPE CALL NUMBER (OCLC) |
|---|
| Classification number |
|
| -- |
|
| Item number |
|
| 097 ## - |
|---|
| -- |
|
| -- |
|
| -- |
|
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Relator term |
|
| -- |
|
| Personal name |
Badrina, Krislyn Nicolle A., Biso, Lester John R., Contado, Rica Mauryn L., Ferrer, Aila Chrizelle E., Frilles, Zoie Y., Gregorio, Crista Mae G., Lacbayen, Angelo M., Manguera, Regina, Ericka M., Naga, Kristine Juska N Pagalilauan, Genieviv R., Paor, Maria Concepcion N., Torres, Leona Jamaica L., Vasquez, John Paul T. |
| Dates associated with a name |
|
| Numeration |
4 |
| Affiliation |
|
| Titles and words associated with a name |
0 |
| Fuller form of name |
16 |
| 110 ## - MAIN ENTRY--CORPORATE NAME |
|---|
| Relator term |
|
| -- |
|
| Corporate name or jurisdiction name as entry element |
|
| Date of meeting or treaty signing |
|
| Subordinate unit |
|
| Number of part/section/meeting |
|
| Location of meeting |
|
| Form subheading |
|
| 111 ## - MAIN ENTRY--MEETING NAME |
|---|
| Meeting name or jurisdiction name as entry element |
|
| -- |
|
| Date of meeting or treaty signing |
|
| Number [OBSOLETE] |
|
| Number of part/section/meeting |
|
| Location of meeting |
|
| 130 ## - MAIN ENTRY--UNIFORM TITLE |
|---|
| Version |
|
| -- |
|
| Uniform title |
|
| Name of part/section of a work |
|
| Date of a work |
|
| Language of a work |
|
| Form subheading |
|
| 210 ## - ABBREVIATED TITLE |
|---|
| Abbreviated title |
|
| -- |
|
| Qualifying information |
|
| 222 ## - KEY TITLE |
|---|
| Key title |
|
| -- |
|
| Qualifying information |
|
| 240 ## - UNIFORM TITLE |
|---|
| Version |
|
| -- |
|
| Uniform title |
|
| Medium of performance for music |
|
| Miscellaneous information |
|
| Number of part/section of a work |
|
| Date of a work |
|
| Language of a work |
|
| Arranged statement for music |
|
| Name of part/section of a work |
|
| Form subheading |
|
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
|
| -- |
Healthy Mealstery: Unboxing The Mystery Within / |
| Designation of section section/part/series: (SE) [OBSOLETE] |
|
| Remainder of title |
|
| Number of part/section of a work |
|
| Statement of responsibility, etc. |
Badrina, Krislyn Nicolle A., Biso, Lester John R., Contado, Rica Mauryn L., Ferrer, Aila Chrizelle E., Frilles, Zoie Y., Gregorio, Crista Mae G., Lacbayen, Angelo M., Manguera, Regina, Ericka M., Naga, Kristine Juska N Pagalilauan, Genieviv R., Paor, Maria Concepcion N., Torres, Leona Jamaica L., Vasquez, John Paul T. |
| Medium |
6 |
| Name of part/section of a work |
|
| 246 ## - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
|
| -- |
|
| Remainder of title |
|
| Number of part/section of a work |
|
| Display text |
|
| Date or sequential designation |
6 |
| Name of part/section of a work |
|
| 249 ## - |
|---|
| -- |
|
| -- |
|
| -- |
|
| 250 ## - EDITION STATEMENT |
|---|
| Linkage |
|
| -- |
|
| Edition statement |
|
| Remainder of edition statement |
|
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of manufacture |
|
| -- |
|
| Place of publication, distribution, etc. |
|
| Name of publisher, distributor, etc. |
|
| Manufacturer |
|
| Date of publication, distribution, etc. |
|
| Date of manufacture |
|
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Materials specified |
|
| -- |
|
| Place of production, publication, distribution, manufacture |
|
| -- |
|
| Name of producer, publisher, distributor, manufacturer |
|
| Date of production, publication, distribution, manufacture, or copyright notice |
December 2022.46 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Accompanying material |
|
| -- |
|
| Dimensions |
28 cm. |
| Extent |
230 pages |
| Other physical details |
|
| 310 ## - CURRENT PUBLICATION FREQUENCY |
|---|
| Current publication frequency |
|
| -- |
|
| Date of current publication frequency |
|
| 321 ## - FORMER PUBLICATION FREQUENCY |
|---|
| Former publication frequency |
|
| -- |
|
| Dates of former publication frequency |
|
| 336 ## - CONTENT TYPE |
|---|
| Content type code |
|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Materials specified |
|
| -- |
0 |
| Media type code |
|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Materials specified |
|
| -- |
0 |
| Carrier type code |
|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 340 ## - PHYSICAL MEDIUM |
|---|
| Source |
|
| -- |
0 |
| Color content |
|
| Font size |
|
| 344 ## - SOUND CHARACTERISTICS |
|---|
| Source |
|
| -- |
|
| Type of recording |
0 |
| Recording medium |
|
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| Source |
|
| -- |
|
| File type |
0 |
| 362 ## - DATES OF PUBLICATION AND/OR SEQUENTIAL DESIGNATION |
|---|
| Dates of publication and/or sequential designation |
|
| -- |
|
| -- |
|
| 385 ## - AUDIENCE CHARACTERISTICS |
|---|
| Demographic group term |
|
| -- |
|
| Audience term |
2 |
| 410 ## - SERIES STATEMENT/ADDED ENTRY--CORPORATE NAME [OBSOLETE, CAN/MARC], [LOCAL, USA] |
|---|
| Title of a work |
|
| -- |
|
| Subordinate unit |
|
| Corporate name or jurisdiction name as entry element |
|
| Volume number/sequential designation |
|
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE |
|---|
| Name of part/section of a work |
|
| -- |
|
| Title |
|
| International Standard Serial Number |
|
| Volume/sequential designation |
|
| 490 ## - SERIES STATEMENT |
|---|
| Series statement |
|
| -- |
|
| International Standard Serial Number |
|
| Volume/sequential designation |
|
| 500 ## - GENERAL NOTE |
|---|
| General note |
|
| -- |
Feasibility Study: (BSBA major in Human Resource Management) - Pamantasan ng Lungsod ng Maynila, 2022. |
| -- |
|
| -- |
|
| -- |
56 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
|
| -- |
|
| -- |
|
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
|
| -- |
|
| -- |
|
| Title |
|
| Miscellaneous information |
|
| Statement of responsibility |
|
| 506 ## - RESTRICTIONS ON ACCESS NOTE |
|---|
| Terms governing access |
|
| -- |
5 |
| 510 ## - CITATION/REFERENCES NOTE |
|---|
| Name of source |
|
| -- |
|
| International Standard Serial Number |
|
| 520 ## - SUMMARY, ETC. |
|---|
| Expansion of summary note |
|
| -- |
|
| Assigning source |
|
| Summary, etc. |
Executive Summary a. Business Description Healthy Mealstery is the proposed business name of the proponents that aims to provide a healthy meals solution for the people located in Barangay 658 Zone 70 Intramuros, Manila. The name is from the joint ideas of the owners of the business (proponents) to give a distinct unique name in the competitive market. Healthy Mealstery stands out by catering to customers' nutritional food preferences while still offering them with tasty and well- balanced meals. The word Healthy pertains to the ingredients used in order to provide the beneficial necessities of the food we serve, while Mealstery is a compressed form of the words meal and mystery, referring to our food being unidentified since the uniqueness of it being a fusion of Asian and European cuisines in addition customers will be receiving their meals with the mystery twist in which they could receive valuable items like keychain, ballpen, umbrella, and shirts, or additional foods such as pastries or drinks. This would only be possible as they get an additional ticket stub whenever they purchase a product, and will serve as a recorded token in exchange for claiming a reward. Regular customers who have accumulated enough tickets, around 5 up to 10 ticket stubs when purchasing a product from the Healthy Mealstery, will be eligible to exchange their tickets for an item as a reward. Promos are also open to seasonal occasions in the Philippines which includes discounts or additional food in every purchase. The thrill in the business of Healthy Mealstery is that they could offer the best, nutritious, and affordable food, but also provides consumers a reward system once they have reached the required number of ticket stubs to be used to claim freebies or rewards through different items that are valuable to use that is also a mystery. The concept of the Healthy Mealstery is to serve a good quality of healthy food that every person needs in their body with a unique twist; because aside from the typical Filipino dishes, Healthy Mealstery meals provide various different types of cuisines that are known for being nutritious and healthy. The proponents developed this business to capitalize on the daily meal dilemmas faced by the majority of the busy individuals. The history behind this study is that most Filipinos are captivated by the authentic and unique forms of food culturally speaking, while filipinos are also curious as to discover the variety of dishes from different areas of the world. The proponents also aimed to provide healthy meals for people who have hectic schedules in their lives in Manila and people who are not able to decide what to eat in a day. With this rationale, proponents have to come up with this idea to venture healthy meals into their Mealstery box. Customers will be able to see what Healthy Mealstery box is all about and what they will be receiving from their orders, and it is guaranteed that the dishes are healthy and have good quality food that is worth eating. Location The planned business would be situated in Intramuros Manila, Barangay 658 Zone 70 and will be open from Monday to Saturday (10:30 am to 6 pm). The place of the business is one of the bustling areas in Manila, a historical place with two (2) universities such as Lyceum of the Philippines University and Mapua University. Nature of the Business Healthy Mealstery is a General Partnership type of business. The business is a 'Food Service' business which provide cooked meals to the general public. Food services, also known as catering business or sector, providing on-demand prepared meal delivery. Management Hierarchy The management of the business is composed of 3 partners who are also considered as the owners in charge of managing the business and have the authority for day-to-day business operation. Under the owners are 1 cook (responsible in organizing the foods and cook) that has a background in knowledge of proper food handling practices and prior serving and preparation experience in the food, 1 frontline staff/online staff (responsible in interacting with the customers in stores and help organizing the physical store) with relevant experience to the desired role is preferred. Have excellent interpersonal and collaboration skills, (manages the store's application and receives orders from online consumers), and has proven knowledge on applications development and in social media engagement, 1 delivery rider (responsible for delivering orders according to customers' requests) that has familiarity with local streets, neighborhoods, and routes; high responsibility and trustworthiness. The aforementioned positions are considered the needed employees of the 'Healthy Mealstery' business; and lastly, 1 dishwasher (responsible for cleaning the store area and assists the cook through the process of making the product), has the ability to work effectively and understand better of maintaining the standards for health and safety. It also must show versatility and perseverance in doing multiple responsibilities and be hardworking on their work. Additionally, a nutritionist (responsible for assessing nutritional value and content of each product in the category of each Healthy Mealstery meals). b. Market Analysis Market analysis is a thorough analysis of the target market within a specific industry. It studies the activities of the market such as the particular population of our potential clients, considering the demographics of the chosen population, observing the demand for the products and deriving the data to the market's satisfaction, scoping the competition within the vicinity, and the sales projected for the next three years based on a survey conducted among the competition of the business. The market analysis aims to build a foundation for when the venture will take the platform, it calculates a simple assessment on risk reduction, identifies trends, and to create strategies in order to plan out the best course of action for the chosen market. It assists in integrating the concept of the business into the real world, understanding better the market especially if the product will be able to survive the tide from other competitors that provide the same product, by creating steps to take when planning for the success of the business. c. Marketing Feasibility Marketing Feasibility focuses on the chosen location of the business, which discusses the size and trends of the target market, as well as its competition, the products to be offered, the pricing strategy, and the company's branding. The selected location for Healthy Mealstery is in Barangay 658, Zone 70, Intramuros, which is surrounded by many universities and dorms. The chosen area draws a large number of residents, students, and local and international tourists who represent the primary market segment. The product line stands out by catering to customers' nutritious food preferences while still providing them with tasty and well-balanced meals. Product prices are listed in this part and were determined using a cost-based strategy to ensure maximum profitability while maintaining affordability. In addition, the business will consider market conditions to make purchases within the consumers' purchasing capability. Healthy Mealstery's brandmark is a visual representation of the company and its unique selling proposition, both of which were taken into account to effectively convey those concepts to the general public. d. Technical Feasibility Technical Feasibility focuses on the list of different things that are needed for the proposed business to operate and work well. The researcher lists the different kinds of machinery and equipment, instruments and supplies for the measurement of the ingredients, a list of store supplies for food presentation and packaging, a list of kitchen supplies for sanitary purposes, some of the consumable items that the business needs on a daily basis, and lastly considerable office tools for papers and documentations. There are assigned tables for each of them that include their images, prices, a brief description, and a function on how these items are essential for Healthy Mealstery. Aside from tables that were used, the technical feasibility section also has different charts for each of the processes. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
The purchase flowchart is a guide for the first-time consumer on how the process of purchasing would be, on the application once they decided to buy the Healthy Mealstery. Under the purchase flowchart, there are detailed explanations for each step and for easy understanding. The same goes for the production operation, wherein it shows the step-by- step process would be after the consumer placed their order until it's ready to serve or deliver. The proponents also included a gantt chart that involves the whole schedule of building the Healthy Mealstery starting from planning and constructing the idea up to final execution of the plan. Last but not the least is the facilities and layout. It is a visualization form of what the place of a business would look like. The floor planning shows a perspective from above of the connections between rooms, areas, and other physical features of a place at a single level of a structure. The research also provides an exterior and interior visualization of the place. e. Management Feasibility Management Feasibility focuses on what kind of management Healthy Mealstery has. The proponents explain the partnership as their form of organization, where they list the conditions that apply to their organization. This part also includes the mission, vision, and values of the Healthy Mealstery which is vital to each organization. In addition to that, there is also a graph and table that explains the position and the responsibilities of each employee in the organization, including the qualifications for each position. Salaries and wages of each employee can be also seen in this part where it |
| Uniform Resource Identifier |
<a href=""></a> |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
|
| -- |
|
| Source |
|
| 533 ## - REPRODUCTION NOTE |
|---|
| Physical description of reproduction |
|
| -- |
|
| Type of reproduction |
|
| Date of reproduction |
|
| Place of reproduction |
|
| Note about reproduction |
|
| Agency responsible for reproduction |
|
| 540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE |
|---|
| Authorization |
|
| -- |
|
| Terms governing use and reproduction |
5 |
| 542 ## - INFORMATION RELATING TO COPYRIGHT STATUS |
|---|
| Copyright date |
|
| -- |
|
| Copyright statement |
|
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
|
| -- |
|
| Information code or alphabet |
|
| 583 ## - ACTION NOTE |
|---|
| Institution to which field applies |
|
| -- |
|
| Action agent |
|
| Time/date of action |
|
| Action |
|
| Action identification |
|
| 590 ## - LOCAL NOTE (RLIN) |
|---|
| Local note |
|
| -- |
|
| Provenance (VM) [OBSOLETE] |
|
| 600 ## - SUBJECT ADDED ENTRY--PERSONAL NAME |
|---|
| Numeration |
|
| -- |
|
| Form subdivision |
|
| Title of a work |
|
| Titles and other words associated with a name |
2 |
| Fuller form of name |
|
| Personal name |
|
| General subdivision |
0 |
| Geographic subdivision |
|
| Dates associated with a name |
|
| Chronological subdivision |
|
| 610 ## - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Subordinate unit |
|
| -- |
|
| Form subdivision |
|
| Title of a work |
2 |
| General subdivision |
|
| Corporate name or jurisdiction name as entry element |
|
| Form subheading |
0 |
| Name of part/section of a work |
|
| Geographic subdivision |
|
| Date of meeting or treaty signing |
6 |
| Chronological subdivision |
|
| 611 ## - SUBJECT ADDED ENTRY--MEETING NAME |
|---|
| Meeting name or jurisdiction name as entry element |
|
| -- |
|
| Date of meeting or treaty signing |
|
| Number of part/section/meeting |
2 |
| Location of meeting |
0 |
| Form subdivision |
|
| 630 ## - SUBJECT ADDED ENTRY--UNIFORM TITLE |
|---|
| General subdivision |
|
| -- |
|
| Uniform title |
|
| Date of treaty signing |
|
| Name of part/section of a work |
20 |
| Form subdivision |
|
| 648 ## - SUBJECT ADDED ENTRY--CHRONOLOGICAL TERM |
|---|
| Source of heading or term |
|
| -- |
|
| Chronological term |
|
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
|
| -- |
|
| Topical term or geographic name entry element |
|
| Active dates |
|
| Topical term following geographic name entry element |
|
| Geographic subdivision |
|
| Chronological subdivision |
20 |
| Form subdivision |
|
| 651 ## - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME |
|---|
| General subdivision |
|
| -- |
|
| Geographic name |
|
| Chronological subdivision |
20 |
| Form subdivision |
|
| Geographic subdivision |
|
| 655 ## - INDEX TERM--GENRE/FORM |
|---|
| Authority record control number or standard number |
|
| -- |
|
| Genre/form data or focus term |
|
| Chronological subdivision |
2 |
| Geographic subdivision |
|
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Relationship information |
|
| -- |
|
| Title of a work |
|
| Titles and other words associated with a name |
|
| Numeration |
|
| Version |
1 |
| Fuller form of name |
|
| Date of a work |
|
| Form subheading |
40 |
| Name of part/section of a work |
|
| Dates associated with a name |
|
| Relator term |
|
| Personal name |
|
| Language of a work |
|
| Number of part/section of a work |
6 |
| 710 ## - ADDED ENTRY--CORPORATE NAME |
|---|
| Subordinate unit |
|
| -- |
|
| Title of a work |
|
| Location of meeting |
|
| Relator term |
|
| Date of a work |
|
| Form subheading |
40 |
| Name of part/section of a work |
|
| Date of meeting or treaty signing |
5 |
| Language of a work |
|
| Number of part/section/meeting |
6 |
| Corporate name or jurisdiction name as entry element |
|
| 711 ## - ADDED ENTRY--MEETING NAME |
|---|
| Meeting name or jurisdiction name as entry element |
|
| -- |
|
| Date of meeting or treaty signing |
|
| Number (BK CF MP MU SE VM MX) [OBSOLETE] |
|
| Number of part/section/meeting |
|
| Title of a work |
|
| Location of meeting |
|
| 730 ## - ADDED ENTRY--UNIFORM TITLE |
|---|
| Version |
|
| -- |
|
| Uniform title |
|
| Date of treaty signing |
|
| Number of part/section of a work |
|
| Name of part/section of a work |
|
| Date of a work |
|
| Language of a work |
|
| Form subheading |
|
| 740 ## - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE |
|---|
| -- |
|
| -- |
|
| Uncontrolled related/analytical title |
|
| -- |
|
| -- |
|
| Number of part/section of a work |
|
| -- |
6 |
| 753 ## - SYSTEM DETAILS ACCESS TO COMPUTER FILES |
|---|
| Operating system |
|
| -- |
|
| Make and model of machine |
|
| 767 ## - TRANSLATION ENTRY |
|---|
| Title |
|
| -- |
|
| Record control number |
|
| 770 ## - SUPPLEMENT/SPECIAL ISSUE ENTRY |
|---|
| Title |
|
| -- |
|
| Record control number |
|
| International Standard Serial Number |
|
| 773 ## - HOST ITEM ENTRY |
|---|
| Main entry heading |
|
| -- |
|
| Place, publisher, and date of publication |
|
| Related parts |
|
| Material-specific details |
|
| Title |
|
| Edition |
|
| -- |
|
| Relationship information |
|
| Abbreviated title |
|
| 775 ## - OTHER EDITION ENTRY |
|---|
| Title |
|
| -- |
|
| Record control number |
|
| International Standard Serial Number |
|
| 776 ## - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Uniform title |
|
| -- |
|
| Main entry heading |
|
| Place, publisher, and date of publication |
|
| Edition |
|
| International Standard Book Number |
|
| Relationship information |
|
| Title |
|
| International Standard Serial Number |
|
| Physical description |
|
| Qualifying information |
|
| Record control number |
|
| 780 ## - PRECEDING ENTRY |
|---|
| International Standard Serial Number |
|
| -- |
|
| Main entry heading |
|
| Related parts |
|
| Title |
|
| Record control number |
|
| 785 ## - SUCCEEDING ENTRY |
|---|
| Title |
|
| -- |
|
| Record control number |
|
| Main entry heading |
|
| International Standard Serial Number |
|
| 787 ## - OTHER RELATIONSHIP ENTRY |
|---|
| International Standard Serial Number |
|
| -- |
|
| Place, publisher, and date of publication |
|
| Related parts |
|
| Relationship information |
|
| Title |
|
| Record control number |
|
| 800 ## - SERIES ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
|
| -- |
|
| Dates associated with a name |
|
| Language of a work |
|
| Date of a work |
|
| Title of a work |
0 |
| Fuller form of name |
|
| Volume/sequential designation |
|
| 810 ## - SERIES ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
|
| -- |
|
| Subordinate unit |
|
| Date of a work |
|
| Title of a work |
|
| -- |
|
| Volume/sequential designation |
|
| 830 ## - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| International Standard Serial Number |
|
| -- |
|
| Uniform title |
|
| Name of part/section of a work |
|
| Number of part/section of a work |
|
| Language of a work |
0 |
| Volume/sequential designation |
|
| 942 ## - ADDED ENTRY ELEMENTS |
|---|
| Institution code [OBSOLETE] |
|
| -- |
lcc |
| Item type |
Book |