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008 141113s2016 maua b 001 0 eng d
010 _a 2014044462
011 _aBIB MATCHES WORLDCAT
020 _a0133762750
_qalk. paper
020 _a9780133762754
_qalk. paper
035 _a(ATU)b14042538
035 _a(OCoLC)896791577
040 _aDLC
_beng
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042 _apcc
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
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
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
907 _a.b14042538
_b11-05-18
_c28-10-15
942 _cB
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