000			01499nam a2200289Ia 4500
001			288639
005			20160527201816.0
008			070912s2009 njuabf b 001 0 eng
010			_a 2007037671
020			_a9780135008201
020			_a0135008204
035			_a(OCoLC)ocn171287712
035			_a(OCoLC)171287712
040			_aDLC _cDLC _dBAKER _dBTCTA _dYDXCP _dC#P _dBWX _dYBM _dDLC
050	0	0	_aTX911.3.M27 _bP39 2009
082	0	0	_a647.95068 _222
100	1		_aPayne-Palacio, June. _2Local _9148517
245	1	0	_aIntroduction to foodservice _cJune Payne-Palacio, Monica Theis.
250			_a11th ed.
260			_aUpper Saddle River, N.J. _bPearson/Prentice Hall _cc2009.
300			_axix, 714 p., [8] p. of plates _bill. (some col.), map _c27 cm.
504			_aIncludes bibliographical references and index.
590			_agccdic2008
505	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.
650		0	_aFood service management _2Local _997694
700	1		_aTheis, Monica. _2Local _9179153
999			_c208802 _d208802