000 01575cam a2200325 a 4500
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
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