/home/diglibprima/public_html/lib/SearchEngine/DefaultEngine.php:697 "Search Engine Debug 🔎 🪲"
Engine Type ⚙️: "SLiMS\SearchEngine\DefaultEngine"
SQL ⚙️: array:2 [ "count" => "select count(distinct b.biblio_id) from biblio as b left join mst_publisher as mp on b.publisher_id=mp.publisher_id left join mst_place as mpl on b.publish_place_id=mpl.place_id left join mst_gmd as mg on b.gmd_id=mg.gmd_id left join biblio_author AS ba ON ba.biblio_id=b.biblio_id left join mst_author AS ma ON ba.author_id=ma.author_id left join biblio_topic AS bt ON bt.biblio_id=b.biblio_id left join mst_topic AS mt ON bt.topic_id=mt.topic_id where b.opac_hide=0 and (b.biblio_id in(select ba.biblio_id from biblio_author as ba left join mst_author as ma on ba.author_id=ma.author_id where ma.author_name like ?))" "query" => "select b.biblio_id, b.title, b.image, b.isbn_issn, b.publish_year, b.edition, b.collation, b.series_title, b.call_number, mp.publisher_name as `publisher`, mpl.place_name as `publish_place`, b.labels, b.input_date, mg.gmd_name as `gmd`, GROUP_CONCAT(DISTINCT ma.author_name SEPARATOR ' - ') AS author, GROUP_CONCAT(DISTINCT mt.topic SEPARATOR ', ') AS topic, b.edition, b.collation, b.series_title, b.call_number from biblio as b left join mst_publisher as mp on b.publisher_id=mp.publisher_id left join mst_place as mpl on b.publish_place_id=mpl.place_id left join mst_gmd as mg on b.gmd_id=mg.gmd_id left join biblio_author AS ba ON ba.biblio_id=b.biblio_id left join mst_author AS ma ON ba.author_id=ma.author_id left join biblio_topic AS bt ON bt.biblio_id=b.biblio_id left join mst_topic AS mt ON bt.topic_id=mt.topic_id where b.opac_hide=0 and (b.biblio_id in(select ba.biblio_id from biblio_author as ba left join mst_author as ma on ba.author_id=ma.author_id where ma.author_name like ?)) group by b.biblio_id order by b.last_update desc limit 10 offset 0" ]
Bind Value ⚒️: array:1 [ 0 => "%Mary Porter%" ]
Completely revised and updated the definitive text on food preparation for the foodservice manager. A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. Food Preparation for the Professional, Third Edition, targets the needs of career-oriā¦