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Foodservice Management : Principles and Practices by Monica Theis and June Payne-Palacio (2015, Trade Paperback)
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Foodservice Management : Principles and Practices 13th ed by Monica Theis and June Payne INTERNATIONAL EDITION PAPERBACK. This is an Economy edition printed in South East Asia having same content but with different Cover Page and ISBN. Actual INTL ISBN: 9789353066987 Inspite of any territorial restrictions printed on the product you can still use the same for educational purposes as ruled by United States Supreme court.
- Buy It NowFoodservice Management 13e by Monica Theis and June Payne INTERNATIONAL EDITION
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About this product
Product Identifiers
PublisherPearson Education
ISBN-100133762750
ISBN-139780133762754
eBay Product ID (ePID)208741663
Product Key Features
Number of Pages560 Pages
LanguageEnglish
Publication NameFoodservice Management : Principles and Practices
SubjectIndustries / Hospitality, Travel & Tourism, Industries / Food Industry
Publication Year2015
TypeTextbook
AuthorMonica Theis, June Payne-Palacio
Subject AreaBusiness & Economics
FormatTrade Paperback
Dimensions
Item Height1.1 in
Item Weight49.6 Oz
Item Length11.1 in
Item Width8.9 in
Additional Product Features
Edition Number13
Intended AudienceCollege Audience
LCCN2014-044462
Dewey Edition23
IllustratedYes
Dewey Decimal647.95068
Table Of ContentPart 1 The Foundations 1 Chapter 1 The Foodservice Industry 3 Chapter 2 The Systems Approach 33 Part 2 The Fundamentals 57 Chapter 3 Food Safety 59 Chapter 4 Facility Sanitation and Safety 93 Chapter 5 The Menu 117 Part 3 The Operational Functions 151 Chapter 6 Purchasing 153 Chapter 7 Receiving, Storage, and Inventory 186 Chapter 8 Production 202 Chapter 9 Service 228 Part 4 The Facilities 249 Chapter 10 Facilities Planning and Design 251 Chapter 11 Equipment and Furnishings 289 Chapter 12 Resource Conservation 313 Part 5 The Management Functions 331 Chapter 13 Organizational Design 333 Chapter 14 Leadership 357 Chapter 15 Human Resource Management 381 Chapter 16 Performance Improvement 411 Chapter 17 Financial Management 437 Chapter 18 Marketing 467 Appendix A Principles of Basic Cooking 483 Appendix B Foodservice Equipment 491 Index 511
SynopsisFor 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. Foodservice Operations for Today's College Students 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., 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 Foodservice Operations for Today's College Students 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., Key Benefit: 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. Key Topics: 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. Market: This book is a useful reference for anyone in foodservice management or administration, hospitality management, quantity food production or purchasing, foodservice accounting or financial management, menu planning, or foodservice marketing or merchandising.
LC Classification NumberTX911.3.M27P39 2015
