Introduction to foodservice (Record no. 1259)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01494nam a2200229Ia 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250730165136.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250728s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-0-1350-0820-1 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | C 647.95068 P29i |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Palacio, June-Payne |
| 245 #0 - TITLE STATEMENT | |
| Title | Introduction to foodservice |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 11th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Singapore |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Name of publisher, distributor, etc. | Pearson |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2009 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xix, 714 p. ;ill ( same col.), map; 27 cm |
| 300 ## - PHYSICAL DESCRIPTION | |
| Other physical details | Includes bibliographical references and index |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Introduction to Foodservice is a practice-based textbook designed specifically for students studying foodservice management in four-year degree programs or technical colleges. The material is appropriate for programs in dietetics, foodservice administration, and hospitality management. This comprehensive text offers coverage of all aspects of foodservice management and operation in both the commercial and noncommercial sectors of the foodservice industry. Unique features of this book include: integration of the systems model into each chapter; the latest information on food safety and Hazard Analysis and Critical Control Point (HACCP); a progressive case study with critical thinking questions for practical application of chapter contents; review questions at the end of each chapter; a running glossary for easy access to word definitions; and an 8-page four-color insert. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service- Management |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Theis, Monica |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| PCC | PCC | CIRCULATION | 07/30/2025 | C 647.95068 P29i | 4887 | 07/30/2025 | 07/30/2025 | Book |