Foodservice management : principles and practices /
Food service management.
June Payne-Palacio, Monica Theis.
- Thirteenth edition.
- xvi, 529 pages : illustrations ; 29 cm
Earlier edition published as: Introduction to foodservice / June Payne-Palacio, Monica Theis, which was based on an earlier work published in 1938: Foodservice in institutions / Bessie B. West and LeVelle Wood.
Includes bibliographical references and index.
The Foundations : -- The Foodservice Industry -- The Systems Approach -- The Fundamentals : -- Food Safety -- Facility Sanitation and Safety -- The Menu -- The Operational Functions : -- Purchasing -- Receiving, Storage, and Inventory -- Production -- Service -- The Facilities : -- Facilities Planning and Design -- Equipment and Furnishings -- Resource Conservation -- The Management Functions : -- Organizational Design -- Leadership -- Human Resource Management -- Performance Improvement -- Financial Management -- Marketing -- Principles of Basic Cooking -- Foodservice Equipment. Part 1. 1. 2. Part 2. 3. 4. 5. Part 3. 6. 7. 8. 9. Part 4. 10. 11. 12. Part 5. 13. 14. 15. 16. 17. 18. Appendix A. Appendix B.
"Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues."--Publisher's website.