Payne-Palacio, June <br/><br/>
Introduction to foodservice 

 - 11th 
 -  Pearson Prentice Hall  2009 
 - xix, 714 p., [8] p. of plates : ill. (some col.), map ; ; 27 cm. 
<br/><br/> Age Group: Adult   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.   Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>9780135008201 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management
<br/><br/><label>Dewey Class. No.: </label>647.950