Six sigma best practices , a guide to business process excellence for diverse industries (Record no. 572789)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00570nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | CEME |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20210628203236.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 210203b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1932159585 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | . |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 658.4013 KUM |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Kumar, Dhirendra |
| 9 (RLIN) | 64215 |
| 245 ## - TITLE STATEMENT | |
| Title | Six sigma best practices , a guide to business process excellence for diverse industries |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | USA |
| Name of publisher, distributor, etc. | J.ROSS PUBLISHING |
| Date of publication, distribution, etc. | 2006 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | XVII, 474P |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | SIX SIGMA BEST PRACTICES.BUSINESS PROCESS EXCELLENCE FOR DIVERSE INDUSTRIES |
| 9 (RLIN) | 64216 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Book |
| Source of classification or shelving scheme | |
| Withdrawn status | Lost status | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| College of Electrical & Mechanical Engineering (CEME) | College of Electrical & Mechanical Engineering (CEME) | General Stacks | 07/26/2017 | 658.4013 KUM | CEME-45863 | 06/28/2021 | 06/28/2021 | Book |