000			01461nam a2200229Ia 4500
005			20250730165136.0
008			250728s9999 xx 000 0 und d
020			_a978-981-0697-49-5
082			_aC 647.95068 P29i
100			_aPayne-Palacio, June
245		0	_aIntroduction to foodservice
260			_aNew Jersey
260			_b Pearson/Prentice Hall,
260			_c2009
300			_axix, 714 p. ; ill.
300			_bIncludes index
520			_aIntroduction 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			_aFood service
650			_aFood Service- Management
700			_aTheis, Monica
942			_2ddc _cBK
999			_c1260 _d1260