Foodservice Management: Principles and Practices

✍ Scribed by June Payne-Palacio Ph.D. RD, Monica Theis

Publisher: Prentice Hall
Year: 2011
Tongue: English
Leaves: 587
Edition: 12th Edition
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e is today’s most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services.

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