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Wests & Woods Intro to Foodservice (8th Ed)
ISBN: 9780134954257 | 0134954254
Edition: 8thFormat: Hardcover
Publisher: PRENTICE HALL PTR
Pub. Date: 10/1/1996
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Core text for foodservice management and/or Introduction to Foodservice courses in dietetics and Hotel Restaurant programs. Appropriate for 2 year colleges.
| Foodservice Organizations | |
| The Foodservice Industry | |
| Types of Foodservice Operations | |
| Foodservice Functions | |
| Food Safety and HACCP | |
| The Menu | |
| Purchasing | |
| Receiving, Storage, Inventory | |
| Production | |
| Service | |
| Facilities | |
| Cleaning, Sanitation, and Safety | ... MORE |
| Environmental Management | |
| Facilities Planning and Design | |
| Equipment and Furnishings | |
| Management | |
| Organizational Design | |
| Human Resource Management | |
| Performance Improvement | |
| Accounting Procedures | |
| Marketing | |
| Leadership | |
| Principles of Basic Cooking | |
| Foodservice Equipment | |
| Table of Contents provided by Publisher. All Rights Reserved. |
