Tag | Indicator1 | Indicator2 | Subfield |
---|
Leader | | | 01412cam##2200289ua#4500 |
001 | # | # | b00153084 |
003 | # | # | RMUTL |
005 | # | # | 20230712130717.2 |
008 | # | # | 201114t20182018enk##g#b##001#0#eng#d |
020 | # | # | $a9781138679313 |
050 | 0 | 0 | $aTX911.3.M27 $bD385 2018 |
082 | 0 | 4 | $a647.95068 $bD261F 2018 |
100 | 1 | # | $aDavis, Bernard. |
245 | 1 | 0 | $aFood and beverage management /$cBernard Davis...[et.al.]. |
250 | # | # | $a6th ed. |
260 | # | # | $aLondon :$bRoutledge,$cc2018. |
300 | # | # | $axxiii, 379 p. :$bill. ;$c25cm. |
504 | # | # | $aIncludes bibliographical references and index. |
505 | 0 | 0 | $t1. Introducing food and beverage management -- 2. Classifying food and drink service operations -- 3. Restaurants and events : the direct market -- 4. Contract foodservice, travel and public sector catering : the indirect market -- 5. Developing the concept -- 6. The menu -- 7. Purchasing and storage -- 8. Production and service -- 9. Controlling the operation -- 10. Staffing issues -- 11. Food and beverage marketing -- 12. Managing quality in food and drink service operations -- 13. Trends and developments. |
650 | # | 0 | $aFood service management. |
650 | # | 4 | $aHospitality industry$xManagement. |
700 | 1 | # | $aAlcott, Peter. |
700 | 1 | # | $aLockwood, Andrew. |
700 | 1 | # | $aPantelidis, Loannis S. |
900 | # | # | $aUCTAL |
951 | # | # | $aRMUTL,RMUTLTAK |