000			01102nam a2200205 a 4500
001			54540
005			20260219123737.0
020			_a9780135008201
040			_aAIS _dAIS
100			_aPayne-Palacio, June
245			_aIntroduction to foodservice
082			_a647.950
250			_a11th
260			_bPearson Prentice Hall _c2009
300			_axix, 714 p., [8] p. of plates : ill. (some col.), map ; ; 27 cm.
500			_aAge Group: Adult
500			_a 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.
500			_aIncludes bibliographical references and index.
650			_aFood service management
999			_c54540 _d54540