MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01919cam a2200325 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
u528942 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
IIUM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240619150616.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
120507s2012 miua g b 001 0 eng c |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2012360025 |
| 019 ## - |
|---|
| -- |
747314144 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780866123587 (pbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
086612358X |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
UIAM |
| Language of cataloging |
eng |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX911.3 M27 C568M 2012 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cichy, Ronald F. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Managing service in food and beverage operations / |
| Statement of responsibility, etc. |
Ronald F. Cichy, Philip J. Hickey, Jr. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
4th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Lansing, Mich. : |
| Name of publisher, distributor, etc. |
American Hotel & Lodging Educational Institute, |
| Date of publication, distribution, etc. |
c2012 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xviii, 706 p. : |
| Other physical details |
ill. ; |
| Dimensions |
23 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"This textbook shows students how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business. Students will learn how every aspect of a food service operation contributes to the guest experience and will explore unique features of a variety of food and beverage operations."--Publisher. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Leadership in food and beverage operations -- Food and beverage operations -- Select restaurant food and beverage staff -- Select hotel food and beverage staff -- Select beverage staff -- Responsible alcohol service -- Menu development -- Food and beverage supplies and equipment -- Facility design, décor, and cleaning -- Sanitation, safety, security, health, and legal issues -- Labor and revenue control -- Restaurants -- Banquets and catered events -- In-room dining -- On-site food and beverage operations. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service management |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hickey, Philip J. |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10573902 |
| b |
28-04-21 |
| c |
23-02-21 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
m |
| Operator's initials, OID (RLIN) |
23-02-21 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
- |
| -- |
eng |
| -- |
miu |
| -- |
0 |