Overview

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. Foodservice Operations for Today’s College Students Authored by leading industry experts with years of teaching experience, the 13th Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organised for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.

Full Product Details

Author:   June Payne-Palacio, Ph.D., RD ,  Monica Theis
Publisher:   Pearson Education Limited
Imprint:   Pearson Education Limited
Edition:   13th edition
Dimensions:   Width: 21.60cm , Height: 2.00cm , Length: 27.60cm
Weight:   1.144kg
ISBN:  

9781292104195

ISBN 10:   1292104198
Pages:   548
Publication Date:   12 October 2015
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

Part 1 The Foundations Chapter 1 The Foodservice Industry Chapter 2 The Systems Approach Part 2 The Fundamentals Chapter 3 Food Safety Chapter 4 Facility Sanitation and Safety Chapter 5 The Menu Part 3 The Operational Functions Chapter 6 Purchasing Chapter 7 Receiving, Storage, and Inventory Chapter 8 Production Chapter 9 Service Part 4 The Facilities Chapter 10 Facilities Planning and Design Chapter 11 Equipment and Furnishings Chapter 12 Resource Conservation Part 5 The Management Functions Chapter 13 Organizational Design Chapter 14 Leadership Chapter 15 Human Resource Management Chapter 16 Performance Improvement Chapter 17 Financial Management Chapter 18 Marketing Appendix A Principles of Basic Cooking Appendix B Foodservice Equipment Index

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