000 | 03174cam a2200433 i 4500 | ||
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005 | 20221101221148.0 | ||
008 | 141113s2016 maua b 001 0 eng d | ||
010 | _a 2014044462 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a0133762750 _qalk. paper |
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020 |
_a9780133762754 _qalk. paper |
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035 | _a(ATU)b14042538 | ||
035 | _a(OCoLC)896791577 | ||
040 |
_aDLC _beng _erda _cDLC _dBTCTA _dOCLCF _dYDXCP _dATU |
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050 | 0 | 0 |
_aTX911.3.M27 _bP39 2016 |
082 | 0 | 0 |
_a647.95068 _223 |
100 | 1 |
_aPayne-Palacio, June. _9236687 |
|
240 | 1 | 0 | _aIntroduction to foodservice |
245 | 1 | 0 |
_aFoodservice management : _bprinciples and practices / _cJune Payne-Palacio, Monica Theis. |
246 | 3 | _aFood service management. | |
250 | _aThirteenth edition. | ||
264 | 1 |
_aBoston : _bPearson, _c[2016] |
|
264 | 4 | _c©2016 | |
300 |
_axvi, 529 pages : _billustrations ; _c29 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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500 | _aEarlier edition published as: Introduction to foodservice / June Payne-Palacio, Monica Theis, which was based on an earlier work published in 1938: Foodservice in institutions / Bessie B. West and LeVelle Wood. | ||
504 | _aIncludes bibliographical references and index. | ||
505 | 0 | 0 |
_gPart 1. _tThe Foundations : -- _g1. _tThe Foodservice Industry -- _g2. _tThe Systems Approach -- _gPart 2. _tThe Fundamentals : -- _g3. _tFood Safety -- _g4. _tFacility Sanitation and Safety -- _g5. _tThe Menu -- _gPart 3. _tThe Operational Functions : -- _g6. _tPurchasing -- _g7. _tReceiving, Storage, and Inventory -- _g8. _tProduction -- _g9. _tService -- _gPart 4. _tThe Facilities : -- _g10. _tFacilities Planning and Design -- _g11. _tEquipment and Furnishings -- _g12. _tResource Conservation -- _gPart 5. _tThe Management Functions : -- _g13. _tOrganizational Design -- _g14. _tLeadership -- _g15. _tHuman Resource Management -- _g16. _tPerformance Improvement -- _g17. _tFinancial Management -- _g18. _tMarketing -- _gAppendix A. _tPrinciples of Basic Cooking -- _gAppendix B. _tFoodservice Equipment. |
520 | _a"Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues."--Publisher's website. | ||
650 | 0 |
_aFood service management. _9318048 |
|
700 | 1 |
_aTheis, Monica, _eauthor. _91066637 |
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907 |
_a.b14042538 _b11-05-18 _c28-10-15 |
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