TY  - BOOK
AU  - Payne-Palacio, June
AU  - Theis, Monica
TI  - Introduction to foodservice
SN  - 978-981-0697-49-5
U1  - C 647.95068 P29i 
CY  - New Jersey 
KW  - Food service
KW  - Food Service- Management
N2  - 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
ER  -