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00000cam a2200000 7i4500 |
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0000102648 |
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20250730.0 |
| 008 |
241117s2022 mau eng |
| 020 |
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|a 9781284164879 (paperback)
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
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|a TX943
|b .D78 2022
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| 090 |
0 |
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|a TX943
|b .D78 2022
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| 100 |
1 |
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|a Drummond, Karen Eich ,
|e author
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| 245 |
1 |
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|a Foodservice operations and management :
|b Concepts and applications
|c Karen Eich Drummond, Mary Cooley and Thomas J. Cooley, Jr.
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| 264 |
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1 |
|a Burlington, Massachusetts :
|b Jones & Bartlett Learning
|c ©2021
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| 264 |
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4 |
|c ©2021
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| 300 |
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|a xxiv, 756 pages :
|b some colour 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. Introduction to the foodservice industry -- 2. Sanitation and safety -- 3. Menus: the heart of the operation -- 4. Foodservice equipment -- 5. Design and layout of foodservices -- 6. Standardized recipes and food cost -- 7. Food purchasing -- 8. Food receiving, storage, inventory, and issuing -- 9. Quantity food production -- 10. Distribution and service -- 11. Introduction to management -- 12. Planning and organizing -- 13. Managing human resources -- 14. Managing quality and customer satisfaction -- 15. Managing finances -- 16. Marketing and business plans -- 17. Being an effective leader
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| 650 |
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|a Food service
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| 700 |
1 |
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|a Cooley, Mary. ,
|e author
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| 700 |
1 |
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|a Cooley, Thomas J. ,
|e author
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| 999 |
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|a 1000187737
|b Red Spot
|c Open Shelf (1 Day)
|e Gong Badak Campus
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| 999 |
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|a 1000187738
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|