Foodservice Management: Pearson New International Edition: Principles and Practices
- ISBN-10
- 1292020962
- ISBN-13
- 9781292020969
- Category
- Food service management
- Pages
- 576
- Language
- English
- Published
- 2013-07-23
- Authors
- June Payne-Palacio, Monica Theis
Description
For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. This 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.
Get the book
Other editions
-
- 2013-08-27
- 576 pages
- Paperback
- Pearson Higher Ed
Similar books
-
餐飮服務
By 史密斯, Robert Smith, John A. Cousins餐飮服務
-
Food Service Warehandling
By William L. KahrlFood Service Warehandling
-
Foodservice Productivity and Profit Ideabook: With Appendix of Ideas from Operators
By William L. KahrlFoodservice Productivity and Profit Ideabook: With Appendix of Ideas from Operators
-
Advanced Modern Food and Beverage Service
By William L. KahrlAdvanced Modern Food and Beverage Service
-
The Professional Kitchen Manager
By David K. Hayes, Allisha Miller, Jack D. NinemeierFocusing on back-of-house management, 'Professional Kitchen Management' addresses topics such as supervision, menu planning, development and use of standard recipes, purchasing and cost control.
-
Fifty Proven Ways to Build Restaurant Sales and Profit
Fifty Proven Ways to Build Restaurant Sales and Profit
-
Introduction to Hospitality Operations
By Peter JonesIntroduction to the hospitality industry including accommodation and foodservice industries
-
Introduction to Hospitality Operations
By Peter JonesIntroduction to Hospitality Operations
-
How to Start a Family Style Restaurant
By James TaylorHere Is A Preview Of What You'll Learn... Learn about everything that is involved in running a "FAMILY STYLE" restaurant. Learn about the different kinds of restaurants, from cafés to fine dining.
-
Food And Beverage Management
By Anupam MukherjiAll foods are served from the left , and beverages are served from the right . Dishes are removed from the right . An exception to this rule is the ... 3 Food and Beverage Managers Food and beverage is far 58 Food and Beverage Service.