000 | 01575cam a2200325 a 4500 | ||
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005 | 20150706003936.0 | ||
008 | 070912s2009 njuabf b 001 0 eng | ||
010 | _a 2007037671 | ||
020 | _a9780137019854 | ||
020 | _a0137019858 | ||
040 |
_aDLC _beng _cDLC _dBAKER _dBTCTA _dYDXCP _dC\P _dBWX _dYBM _dDLC |
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050 | 0 | 0 |
_aTX911.3.M27 _bP39 2009 |
060 | _bP I | ||
082 | 0 | 0 |
_a647.95068 _222 |
084 |
_a647.95068 _bP I |
||
100 | 1 | _aPayne-Palacio, June. | |
245 | 1 | 0 |
_aIntroduction to foodservice _h[[Book] /] _cJune Payne-Palacio, Monica Theis. |
250 | _a11th ed. | ||
260 |
_aUpper Saddle River, N.J. : _bPearson/Prentice Hall, _cc2009. |
||
300 |
_axix, 714 p. : _bill. (some col.), map ; _c27 cm. |
||
504 | _aIncludes bibliographical references and index. | ||
505 | 0 | _aThe foundations -- The foodservice industry -- The systems approach -- The fundamentals -- Food safety -- Cleaning, sanitation, and environmental safety -- The menu -- The operational functions -- Purchasing -- Receiving, storage, and inventory -- Production -- Service -- The facilities -- Facilities planning and design -- Equipment and furnishings -- Environmental management -- The management functions -- Organizational design -- Leadership -- Human resource management -- Performance improvement -- Accounting procedures -- Marketing. | |
521 | _aAll age. | ||
650 | 0 | _aFood service management. | |
700 | 1 | _aTheis, Monica. | |
856 | 4 | 1 |
_3Table of contents only _uhttp://www.loc.gov/catdir/toc/ecip0727/2007037671.html |
001 | 0000073793 | ||
003 | 0000 | ||
942 | _cBK | ||
999 |
_c50539 _d50539 |