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Foodservice Management 13e by Monica Theis and June Payne INTERNATIONAL EDITION - Picture 1 of 1
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Foodservice Management 13e by Monica Theis and June Payne INTERNATIONAL EDITION

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Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
Series
Management
Educational Level
Adult & Further Education
Features
PAPERBACK, International Edition
Level
Advanced, Proficiency, Business
ISBN
9780133762754

About this product

Product Identifiers

Publisher
Pearson Education
ISBN-10
0133762750
ISBN-13
9780133762754
eBay Product ID (ePID)
208741663

Product Key Features

Number of Pages
560 Pages
Language
English
Publication Name
Foodservice Management : Principles and Practices
Subject
Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Publication Year
2015
Type
Textbook
Author
Monica Theis, June Payne-Palacio
Subject Area
Business & Economics
Format
Trade Paperback

Dimensions

Item Height
1.1 in
Item Weight
49.6 Oz
Item Length
11.1 in
Item Width
8.9 in

Additional Product Features

Edition Number
13
Intended Audience
College Audience
LCCN
2014-044462
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
647.95068
Table Of Content
Part 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
Synopsis
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., 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 Number
TX911.3.M27P39 2015

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