FREE SHIPPING BOTH WAYS
ON EVERY ORDER!
LIST PRICE:
$92.00
Sorry, this item is currently unavailable.
West and Wood's Introduction to Foodservice
ISBN: 9780130208897 | 0130208892
Edition: 9thFormat: Hardcover
Publisher: PRENTICE HALL
Pub. Date: 1/1/2001
Why Rent from Knetbooks?
Because Knetbooks knows college students. Our rental program is designed to save you time and money. Whether you need a textbook for a semester, quarter or even a summer session, we have an option for you. Simply select a rental period, enter your information and your book will be on its way!
Top 5 reasons to order all your textbooks from Knetbooks:
- We have the lowest prices on thousands of popular textbooks
- Free shipping both ways on ALL orders
- Most orders ship within 48 hours
- Need your book longer than expected? Extending your rental is simple
- Our customer support team is always here to help
For sophomore/senior-level courses in Introduction to Foodservice Management, Quantity Food Production, Purchasing for Foodservices (both food and equipment), Organization and Management of Foodservices, Facility Design and Equipment Arrangement, Financial Design and Equipment Arrangement, Food Protection and Safety, Menu Planning for Foodservices, Foodservice Marketing and Merchandising. Written specifically for the undergraduate level, this classic introduction to foodservice is readable, thorough, and concisewith a focus on the most essential material. Comprehensive, yet user-friendly, it explores all aspects and principles of foodservice management, which can be applied to all types of foodservice organizations.
| PART 1 Foodservice Organizations | 1 | (49) | |||
| 3 | (27) | |||
| 30 | (19) | |||
| PART 2 Foodservice Functions | 49 | (182) | |||
| 51 | (34) | |||
| 85 | (33) | |||
| 118 | (35) | |||
| 153 | (19) | |||
| 172 | (32) | |||
| 204 | (27) | |||
| PART 3 Facilities | 231 | (134) | |||
| 233 | (36) | |||
| 269 | (15) | |||
| 284 | (52) | |||
| 336 | (29) | |||
| PART 4 Management | 365 | (184) | |||
| 367 | (27) | |||
| 394 | (47) | |||
| 441 | (28) | |||
| 469 | (33) | |||
| 502 | (22) | |||
| 524 | (25) | |||
| Appendix A Principles of Basic Cooking | 549 | (13) | |||
| Appendix B Foodservice Equipment | 562 | (37) | |||
| Glossary | 599 | (8) | |||
| Index | 607 |
