Foodservice Management : Principles and Practices
ISBN: 9780135122167 | 0135122163
Edition: 12thFormat: Hardcover
Publisher: Prentice Hall
Pub. Date: 2/15/2011
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
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 ... MORE
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... MORE
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
