Introduction To Foodservice Eleventh Edition

Introduction to Foodservice is a practice-based textbook designed specifically for students studying foodservice management in four-year degree programs or technical colleges. The material is appropriate for programs in dietetics, foodservice administration, and hospitality management. This comprehensive text offers coverage of all aspects of foodservice management and operation in both the commercial and noncommercial sectors of the foodservice industry.
Unique features of this book include: integration of the systems model into each chapter; the latest information on food safety and Hazard Analysis and Critical Control Point (HACCP); a progressive case study with critical thinking questions for practical application of chapter contents; review questions at the end of each chapter; a running glossary for easy access to word definitions; and an 8-page four-color insert.

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100 CASES in Orthopaedics and Rheumatology

Whilst the advice and information in this book are believed to be true and accurate at the date of going to press, neither the author[s] nor the publisher can accept any legal responsibility or liability for any errors or omissions that may be made. In particular, (but without limiting the generality of the preceding disclaimer) every effort has been made to check drug dosages; however it is still possible that errors have been missed.

Furthermore, dosage schedules are constantly being revised and new side-effects recognized. For these reasons the reader is strongly urged to consult the drug companies’ printed instructions, and their websites, before administering any of the drugs recommended in this book.

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