Foodservice Management / (Record no. 4277)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02088nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520094840.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9789810699154 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 943 .P39 2005 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Payne-Palacio, June |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Foodservice Management / |
| Statement of responsibility, etc. | June Payne-Palacio and Monica Theis |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Tenth edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Singapore : |
| Name of publisher, distributor, etc. | Pearson, |
| Date of publication, distribution, etc. | c2005 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xx, 700 pages : |
| Other physical details | illustrations ; |
| Dimensions | 24 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Part 1. The foundations -- Part 2. The fundamentals -- Part 3. The operational functions -- Part 4. The facilities -- Part 5. The management functions |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "Introduction to Foodservice, Tenth Edition is a practice-based textbook designed specifically for students studying foodservice management in four-year degree programs or technical colleges. The material is appropriate for higher education programs in dietetics, foodservice administration, and hospitality management. The text includes the essential information to understand and manage any type of foodservice operation in both the commercial and noncommercial sectors of the foodservice industry. The book is organized into five parts. Part 1 provides an informative, historical overview of the foodservice industry and a review of foodservice as a system. Part 2 presents the fundamentals of foodservice that form the foundation of any operation. Included are chapters on food safety and menu planning. Part 3 serves as the heart of the text by providing a description of each functional operation of a foodservice operation in relation to the systems model. Part 4 emphasizes the physical plant and covers facility design, equipment, and environmental management. The book concludes with Part 5, which is a presentation of the linking processes used to manage foodservice operations. Included here are chapters on leadership, performance improvement, and marketing." |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FOOD SERVICE MANAGEMENT |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Theis, Monica |
| Relator term | co-author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Hospitality Management | LRC - Main | National University - Manila | General Circulation | 08/15/2011 | Reaccessioned | GC TX 943 .P39 2005 | NULIB000002036 | 05/20/2025 | c.1 | 05/20/2025 | Books |