Foodservice operations and management : (Record no. 13054)

MARC details
000 -LEADER
fixed length control field 02422nam a2200349Ia 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260803094251.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 251212s2022 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781284164879
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number 647.95068 D8442 2022
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Drummond, Karen Eich
245 1# - TITLE STATEMENT
Title Foodservice operations and management :
Remainder of title concepts and applications /
Statement of responsibility, etc. Karen Eich Drummond, Thomas J. Cooley, Mary Cooley.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Burlington, MA :
Name of publisher, distributor, etc. Jones & Bartlett Learning,
Date of publication, distribution, etc. 2022.
300 ## - PHYSICAL DESCRIPTION
Extent xxiv, 756 pages:
Other physical details illustrations (some color)
300 ## - PHYSICAL DESCRIPTION
Dimensions 27 cm
336 ## - CONTENT TYPE
Content type term text
337 ## - MEDIA TYPE
Media type term unmediated
338 ## - CARRIER TYPE
Carrier type term volume
500 ## - GENERAL NOTE
General note Includes bibliographical references and index
546 ## - LANGUAGE NOTE
Language note in English
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Part 1 The Foodservice Industry -- Introduction to the Foodservice Industry -- Part 2 Foodservice Operations -- Sanitation and Safety -- Menus: The Heart of the Operation -- Foodservice Equipment -- Design and Layout of Foodservices -- Standardized Recipes amd Food Cost -- Food Purchasing -- Food Receiving, Storage, Inventory and Issuing -- Quantity Food Production -- Distribution and Service
520 ## - SUMMARY, ETC.
Summary, etc. "Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND`s 2017 Standards in the following areas: Management theories and business principles required to deliver programs and services. Continuous quality management of food and nutrition services. Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor`s and graduate degree programs"--|cProvided by publisher.
591 ## -
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650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Cooley, Thomas J.; Cooley, Mary.
944 ## -
-- CIR
943 ## - EQUIVALENCE OR CROSS-REFERENCE--COLLECTIVE TITLE [OBSOLETE] [CAN/MARC only]
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Date of treaty signing 0
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Date of a work 0
Miscellaneous information 0
Medium 1
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944 ## -
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953 ## -
-- HED6819
953 ## -
-- College Library
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Books
Institution code [OBSOLETE] dsolimen
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Edition 2025-01-06 15:27:39
998 ## - LOCAL CONTROL INFORMATION (RLIN)
MyRDA biblio 13182
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Total checkouts Full call number Barcode Date last seen Price effective from Koha item type
    Dewey Decimal Classification     FEU - Cavite Higher Education FEU - Cavite Higher Education HED Library 12/21/2025   CIR 647.95068 D8442 2022 HED6819 06/02/2026 12/21/2025 Books