000 | 01925cam a2200373 i 4500 | ||
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005 | 20221101223454.0 | ||
008 | 100210s2010 miua b 001 0 eng d | ||
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 |
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942 | _cB | ||
945 |
_a647.95068 NIN _g1 _iA451372B _j0 _lcmain _o- _p$181.45 _q- _r- _s- _t0 _u24 _v2 _w1 _x2 _y.i12998837 _z29-10-15 |
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999 |
_c1203725 _d1203725 |