MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03160nam a2200289 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20251120093405.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
251020s2022 deu b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781666888911 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CSPC |
| Language of cataloging |
eng |
| Transcribing agency |
CSPC |
| Description conventions |
rda |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX911.3.M27 |
| Item number |
N38 2022 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| Classification number |
647.95068 |
| Item number |
N228f |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Navarro, Dwayne, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Food and beverage service and management / |
| Statement of responsibility, etc. |
Dwayne Navarro. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Wilmington, Delaware : |
| Name of producer, publisher, distributor, manufacturer |
Kaufman Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2022 ; Reprinted 2024. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 275 pages ; |
| Dimensions |
26 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction -- Food service and catering management -- Food and service products -- Food and beverage department in hospitality service -- Food and beverage management -- Restaurant and food menus design -- Food and beverage control administration -- Food and beverage service methods. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Food and beverage management as an activity resides in many roles and carries various labels across different sectors of the industry: a restaurateur, a banqueting manger, a ship's purser could be food and beverage managers of one type or another. If food and beverage management has a generic heart of its own then that must be "catering" - at its simplest the cooking and serving of food. The concept of Hospitality Services, also known as "accommodation sharing", "hospitality exchange", and "home stay networks", refers to centrally organized social networks of individuals who trade accommodation without monetary exchange. While this concept could also include house swapping or even time share plans, it has come to be associated mostly with travellers and tourists staying with one another free of charge. In a restaurant, a menu is a printed brochure or public display on a poster or chalkboard that shows the list of options for a diner to select. A menu may be a la carte- in which guests choose from a list of options - or table d'hôte, in which case a pre-established sequence of courses is served. In the 2000s, many fast food restaurants switched to digital menus which are displayed on flat-screen LCD televisions. Digital menus can have items or prices changed without having to reprint paper menus, and as well, the screens can be used to play video commercials advertising certain menu items. The food service industry encompasses those places, institutions and companies that provide meals eaten away from home. This industry includes restaurants, schools and hospital cafeterias, catering operations, and many other formats, including 'on-premises' and 'off-premises' caterings. Catering is a multifaceted segment of the food service industry. There is a niche for all types of catering businesses within the segment of catering." -- Back cover |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service management. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Hospitality industry |
| General subdivision |
Management. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Suppress in OPAC |
No |
| Koha item type |
Books |
| Edition |
23 |
| Classification part |
647.95068 |
| Item part |
N228f |
| Call number prefix |
CIR |
| Call number suffix |
2022 |
