| 000 | 01572nam a2200337 i 4500 | ||
|---|---|---|---|
| 003 | CSPC | ||
| 005 | 20251020161237.0 | ||
| 008 | 250123s2020 nyua b 001 0 eng d | ||
| 020 | _a9781984635709 | ||
| 040 |
_cCSPC _aCSPC _beng _erda |
||
| 082 | 0 | 4 |
_223 _a647.95 _bF739 |
| 245 | 0 | 0 | _aFoodservice systems. |
| 264 | 1 |
_aNew York : _b3G E-Learning, _c2020. |
|
| 300 |
_axvi, 406 pages : _bcolor illustrations ; _c26 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aFood service system -- Sanitation, food safety, and energy and waste management -- Institutional menu planning -- Purchasing, receiving and storage issuance -- Quality, food production and cost control -- Foodservice trends and assembly distribution -- Organization and people management -- Laws and regulation affecting foodservice institutions -- Lay-out of facilities planning and work place design -- Equipment specifications -- Catering, banquet and emergency feeding. | |
| 650 | 0 | _aFood service management. | |
| 650 | 0 | _aFoodservice systems. | |
| 650 | 0 | _aHospitality industry. | |
| 650 | 0 | _aCatering management. | |
| 650 | 0 | _aInstitutional food service. | |
| 650 | 0 |
_aRestaurants _xManagement. |
|
| 650 | 0 | _aCustomer service. | |
| 650 | 0 |
_aLogistics _xFood service. |
|
| 710 | 1 | _a3G E-Learning. | |
| 942 |
_2ddc _n0 _cBK _e23 _h647.95 _iF739 _kCIR _m2020 |
||
| 999 |
_c28686 _d28686 |
||