Introduction to foodservice June Payne-Palacio, Monica Theis.
Detalles de publicación: Upper Saddle River, N.J. Pearson/Prentice Hall c2009.Edición: 11th edDescripción: xix, 714 p., [8] p. of plates ill. (some col.), map 27 cmISBN:- 9780135008201
- 0135008204
- 647.95068 22
- TX911.3.M27 P39 2009
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Colección General mb | TX911.3 .M27 P39 2009 (Navegar estantería(Abre debajo)) | Disponible | 50000003191441 |
Descripciones mejoradas de Syndetics:
This classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice.
Includes bibliographical references and index.
gccdic2008
The foundations -- The foodservice industry -- The systems approach -- The fundamentals -- Food safety -- Cleaning, sanitation, and environmental safety -- The menu -- The operational functions -- Purchasing -- Receiving, storage, and inventory -- Production -- Service -- The facilities -- Facilities planning and design -- Equipment and furnishings -- Environmental management -- The management functions -- Organizational design -- Leadership -- Human resource management -- Performance improvement -- Accounting procedures -- Marketing.
Tabla de contenidos provista por Syndetics
- Table of Contents
- Part 1 The Foundations
- Chapter 1 The Foodservice Industry
- Chapter 2 The Systems Approach
- Part 2 The Fundamentals
- Chapter 3 Food Safety and HACCP
- Chapter 4 Cleaning, Sanitation, and Safety
- Chapter 5 The Menu
- Part 3 The Operational Functions
- Chapter 6 Purchasing
- Chapter 7 Receiving, Storage, and Inventory
- Chapter 8 Production
- Chapter 9 Service
- Part 4 The Facilities
- Chapter 10 Facilities Planning and Design
- Chapter 11 Equipment and Furnishings
- Chapter 12 Environmental Management
- Part 5 The Management Functions
- Chapter 13 Organizational Design
- Chapter 14 Leadership
- Chapter 15 Human Resource Management
- Chapter 16 Performance Improvement
- Chapter 17 Accounting Procedures
- Chapter 18 Marketing
- Appendix A Principles of Basic Cooking
- Appendix B Foodservice Equipment
- Glossary
- Index