000			02088nam a2200241Ia 4500
003			NULRC
005			20250520094840.0
008			250520s9999 xx 000 0 und d
020			_a9789810699154
040			_cNULRC
050			_aTX 943 .P39 2005
100			_aPayne-Palacio, June _eauthor
245		0	_aFoodservice Management / _cJune Payne-Palacio and Monica Theis
250			_aTenth edition
260			_aSingapore : _bPearson, _cc2005
300			_axx, 700 pages : _billustrations ; _c24 cm.
504			_aIncludes index.
505			_aPart 1. The foundations -- Part 2. The fundamentals -- Part 3. The operational functions -- Part 4. The facilities -- Part 5. The management functions
520			_a "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			_aFOOD SERVICE MANAGEMENT
700			_aTheis, Monica _eco-author
942			_2lcc _cBK
999			_c4277 _d4277