Creating a customer centred culture: (Record no. 23638)

000 -LEADER
fixed length control field 00714nam a2200241Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field HQRS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20170707042816.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 150617s2014 xx 000 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780873891516
040 ## - CATALOGING SOURCE
Original cataloging agency HQRS
Language of cataloging eng
Transcribing agency HQRS
041 ## - LANGUAGE CODE
Language code of original and/or intermediate translations of text eng
080 ## - UNIVERSAL DECIMAL CLASSIFICATION NUMBER
Item number 366:658.8 N3
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Lawton, Robin L.
245 ## - TITLE STATEMENT
Title Creating a customer centred culture:
Remainder of title leadership in quality, innovation and speed
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Wisconsin:
Name of publisher, distributor, etc ASQ Quality Press,
Date of publication, distribution, etc 1993
300 ## - PHYSICAL DESCRIPTION
Extent xix, 177p.;
Dimensions 26cm.
500 ## - GENERAL NOTE
General note Includes bibliography and index
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Customer service
General subdivision Quality control
Topical term or geographic name as entry element Total Quality Management
Topical term or geographic name as entry element Customer-centered enterprise
365 ## - TRADE PRICE
Price type code INR
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Item type English Book
Holdings
Price effective from Permanent location Date last seen Not for loan Date acquired Source of classification or shelving scheme Koha item type Barcode Damaged status Lost status Withdrawn status Current location Cost, normal purchase price Full call number
0000-00-00CSIR-HQRS2015-09-07 2008-01-30 ContingencyC148   CSIR-HQRS1519.00366:658.8 N3

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