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Introduction to Foodservice
ISBN: 9780135008201 | 0135008204
Edition: 11thFormat: Hardcover
Publisher: Prentice Hall
Pub. Date: 1/1/2009
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"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 chapte... MORE
| Table of Contents | |
| The Foundations | |
| The Foodservice Industry | |
| The Systems Approach | |
| The Fundamentals | |
| Food Safety and HACCP | |
| Cleaning, Sanitation, and Safety | |
| The Menu | |
| The Operational Functions | |
| Purchasing | |
| Receiving, Storage, and Inventory | |
| Production | ... MORE |
| Service | |
| The Facilities | |
| Facilities Planning and Design | |
| Equipment and Furnishings | |
| Environmental Management | |
| The Management Functions | |
| Organizational Design | |
| Leadership | |
| Human Resource Management | |
| Performance Improvement | |
| Accounting Procedures | |
| Marketing | |
| Principles of Basic Cooking | |
| Foodservice Equipment | |
| Glossary | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
