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011 _aBIB MATCHES WORLDCAT
020 _a086612344X
020 _a9780866123440
035 _a(ATU)b11614298
035 _a(OCoLC)645361501
040 _aATU
_beng
_erda
_cATU
_dATU
082 0 4 _a647.95068
_222
100 1 _aNinemeier, Jack D.,
_eauthor.
_91039597
245 1 0 _aManagement of food and beverage operations /
_cJack D. Ninemeier.
250 _aFifth edition.
264 1 _aLansing, MI :
_bAmerican Hotel & Lodging Educational Foundation,
_c[2010]
264 4 _c©2010
300 _axii, 398 pages :
_billustrations ;
_c23 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 0 0 _gPart I.
_tIntroduction --
_g1.
_tThe food service industry --
_g2.
_tOrganization of food and beverage operations --
_g3.
_tFundamentals of management --
_g4.
_tFood and beverage marketing --
_gPart II.
_tMenu management --
_g5.
_tNutrition for food service operations --
_g6.
_tThe menu --
_g7.
_tStandard product costs and pricing strategies --
_gPart III.
_tProduction and service --
_g8.
_tPreparing for production --
_g9.
_tProduction --
_g10.
_tFood and beverage service --
_g11.
_tSanitation and safety --
_gPart IV.
_tDesign and finances --
_g12.
_tFacility design, layout and equipment --
_g13.
_tFinancial management.
588 _aMachine converted from AACR2 source record.
650 0 _aFood service management.
_9318048
650 0 _aRestaurant management
_9323381
650 0 _aBartending.
_9314438
907 _a.b11614298
_b11-07-17
_c27-10-15
942 _cB
945 _a647.95068 NIN
_g1
_iA451372B
_j0
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_o-
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_t0
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_y.i12998837
_z29-10-15
998 _a(2)b
_a(2)c
_b06-04-16
_cm
_da
_feng
_gmiu
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999 _c1203725
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