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20250515.0 |
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241117s2013 nju eng |
| 020 |
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|a 9780470409060
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
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|a TX911.3.M27
|b R49 2013
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| 090 |
0 |
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|a TX911.3.M27
|b R49 2013
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| 100 |
1 |
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|a Reynolds, Dennis ,
|e author
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| 245 |
1 |
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|a Foodservice management fundamentals
|c Dennis Reynolds and Kathleen Wachter McClusky
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| 264 |
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1 |
|a Hoboken, New Jersey :
|b John Wiley & Sons, Inc.
|c ©2013
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| 264 |
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4 |
|c ©2013
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| 300 |
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|a xiv, 418 pages :
|b illustrations ;
|c 28 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. The foodservice industry -- 2. The foodservice business -- 3. Menu planning and development -- 4. Recipe standardization, costing, and analysis -- 5. Menu pricing -- 6. Facilities planning, design, and equipment -- 7. Food sanitation and safety -- 8. Supply chain management -- 9. Food management -- 10. Financial management -- 11. Customer service -- 12. Marketing -- 13. Human resource management -- 14. Leadership and management -- 15. Internal control -- 16. Operational analyses -- 17. Beverage management -- 18. The future of the foodservice industry
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| 650 |
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0 |
|a Food service management
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| 700 |
1 |
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|a McClusky, Kathleen Wachter ,
|e author
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| 999 |
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|a 1000187207
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|
| 999 |
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|a 1000187208
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|
| 999 |
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|a 1000187209
|b Red Spot
|c Open Shelf (1 Day)
|e Gong Badak Campus
|