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West and Wood's Introduction to Foodservice

by Payne-Palacio, June; Theis, Monica | HC | Acceptable
Condition:
Acceptable
Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend ... Read moreabout condition
Price:
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eBay item number:145456039767
Last updated on May 28, 2024 23:24:56 SGTView all revisionsView all revisions

Item specifics

Condition
Acceptable
A book with obvious wear. May have some damage to the cover but integrity still intact. The binding may be slightly damaged but integrity is still intact. Possible writing in margins, possible underlining and highlighting of text, but no missing pages or anything that would compromise the legibility or understanding of the text. See all condition definitionsopens in a new window or tab
Seller Notes
“Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend ...
Binding
Hardcover
Weight
3 lbs
Product Group
Book
IsTextBook
Yes
ISBN
9780130208897
Subject Area
Business & Economics
Publication Name
West and Wood's Introduction to Foodservice
Publisher
Prentice Hall PTR
Item Length
10.3 in
Subject
Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Publication Year
2000
Type
Textbook
Format
Hardcover
Language
English
Item Height
1.4 in
Author
Monica Theis, June Payne-Palacio
Item Weight
48.5 Oz
Item Width
8.3 in
Number of Pages
619 Pages

About this product

Product Information

I. FOODSERVICE ORGANIZATIONS. 1. The Foodservice Industry. 2. Types of Foodservice Operations. 3. Food Safety and HACCP. II. FOODSERVICE FUNCTIONS. 4. The Menu. 5. Purchasing. 6. Receiving, Storage, Inventory. 7. Production. 8. Service. III. FACILITIES. 9. Cleaning, Sanitation, and Safety. 10. Environmental Management. 11.

Product Identifiers

Publisher
Prentice Hall PTR
ISBN-10
0130208892
ISBN-13
9780130208897
eBay Product ID (ePID)
1698846

Product Key Features

Number of Pages
619 Pages
Language
English
Publication Name
West and Wood's Introduction to Foodservice
Publication Year
2000
Subject
Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Type
Textbook
Subject Area
Business & Economics
Author
Monica Theis, June Payne-Palacio
Format
Hardcover

Dimensions

Item Height
1.4 in
Item Weight
48.5 Oz
Item Length
10.3 in
Item Width
8.3 in

Additional Product Features

Edition Number
9
LCCN
00-038552
Dewey Edition
21
Target Audience
College Audience
Illustrated
Yes
Dewey Decimal
647.95/068
Lc Classification Number
Tx911.3.M27w44 2001
Table of Content
I. FOODSERVICE ORGANIZATIONS. 1. The Foodservice Industry. 2. Types of Foodservice Operations. II. FOODSERVICE FUNCTIONS. 3. Food Safety and HACCP. 4. The Menu. 5. Purchasing. 6. Receiving, Storage, Inventory. 7. Production. 8. Service. III. FACILITIES. 9. Cleaning, Sanitation, and Safety. 10. Environmental Management. 11. Facilities Planning and Design. 12. Equipment and Furnishings. IV. MANAGEMENT. 13. Organizational Design. 14. Human Resource Management. 15. Performance Improvement. 16. Accounting Procedures. 17. Marketing. 18. Leadership. Appendix A: Principles of Basic Cooking.. Appendix B: Foodservice Equipment.
Copyright Date
2001

Item description from the seller

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