Foodservice Management: Principles and Practices (BOK)

Monica Theis, June R. Payne-Palacio

919,00 91900
Sendes vanligvis innen 5-15 dager
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. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison's University Dining Services.

Produktfakta

Språk Engelsk Engelsk Innbinding Heftet
Utgitt 2013 Forfatter June R. Payne-Palacio, Monica Theis
Forlag
Pearson Education Limited
ISBN 9781292020969
Antall sider 576 Dimensjoner 21,5cm x 27,6cm x 1,8cm
Vekt 1068 gram Leverandør Bertram Trading Ltd
Emner og form Management & management techniques, Hotel & catering trades, Hospitality industry