000			01875nam a2200253Ia 4500
003			NULRC
005			20250520102912.0
008			250520s9999 xx 000 0 und d
020			_a9789814718165
040			_cNULRC
050			_aTX 943 .P39 2015
100			_aPayne-Palacio, June _eauthor
245		0	_aFoodservice management : _bprinciples and practices / _cJune Payne-Palacio and Monica Theis
250			_aThirteenth edition
260			_aSingapore : _bPearson Education South Asia Pte Ltd, _cc2015
300			_a545 pages ; _c27 cm.
365			_bPHP998
504			_aIncludes index.
505			_a1. The foundations -- 2. The fundamentals -- 3. The operational functions -- 4. The facilities -- 5. The management functions
520			_a "For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. Foodservice Operations for Today's College Students Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues."
650			_aFOOD SERVICE MANAGEMENT
700			_aTheis, Monica _eco-author
942			_2lcc _cBK
999			_c18292 _d18292