01418nam a2200265Ia 450000100070000000500170000700800410002401000170006502000180008202000150010003500240011503500210013904000540016005000260021408200180024010000320025824500670029025000130035726000600037030000650043050400510049550505450054665000350109170000260112628863920160527201816.0070912s2009    njuabf   b    001 0 eng    a  2007037671  a9780135008201  a0135008204  a(OCoLC)ocn171287712  a(OCoLC)171287712  aDLCcDLCdBAKERdBTCTAdYDXCPdC#PdBWXdYBMdDLC00aTX911.3.M27bP39 200900a647.950682221 aPayne-Palacio, June.2Local10aIntroduction to foodservicecJune Payne-Palacio, Monica Theis.  a11th ed.  aUpper Saddle River, N.J.bPearson/Prentice Hallcc2009.  axix, 714 p., [8] p. of platesbill. (some col.), mapc27 cm.  aIncludes bibliographical references and index.0 aThe 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. 0aFood service management2Local1 aTheis, Monica.2Local