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Foodservice Management

Foodservice Management - 12th edition

ISBN13: 978-0135122167

Cover of Foodservice Management 12TH 12 (ISBN 978-0135122167)
ISBN13: 978-0135122167
ISBN10: 0135122163
Cover type: Hardback
Edition: 12TH 12
Copyright: 2012
Publisher: Prentice Hall, Inc.
Published: 2012
International: No

List price: $140.75

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Foodservice Management - 12TH 12 edition

ISBN13: 978-0135122167

June Payne-Palacio

ISBN13: 978-0135122167
ISBN10: 0135122163
Cover type: Hardback
Edition: 12TH 12
Copyright: 2012
Publisher: Prentice Hall, Inc.
Published: 2012
International: No
Summary

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.

Table of Contents

Table of Contents PART I. THE FOUNDATIONS 1. The Foodservice Industry 2. The Systems Approach PART II. THE FUNDAMENTALS 3. Food Safety 4. Cleaning, Sanitation, and Environmental Safety 5. The Menu PART III. THE OPERATIONAL FUNCTIONS 6. Purchasing 7. Receiving, Storage, and Inventory 8. Production 9. Service PART IV. THE FACILITIES 10. Facilities Planning and Design 11. Equipment and Furnishings 12. Environmental Management PART V. THE MANAGEMENT FUNCTIONS 13. Organizational Design 14. Leadership 15. Human Resource Management 16. Performance Improvement 17. Financial Management 18. Marketing APPENDIX A. Principles of Basic Cooking APPENDIX B. Foodservice Equipment INDEX

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Cover of Foodservice Management 13th edition

Foodservice Management - 13th edition

ISBN13: 978-0133762754
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