by: Payne Palacio Ph D RD June

ISBN-10: 1292104198

ISBN-13: 9781292104195

Edition: 13
Released: 2016
Format: PaperbackBook 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
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.
Table of Contents
Part 1 The Foundations
CHAPTER 1 The Foodservice Industry
CHAPTER 2 The Systems Approach
Part 2 The Fundamentals
CHAPTER 3 Food Safety
CHAPTER 4 Facility Sanitation and Safety
CHAPTER 5 The Menu
Part 3 The Operational Functions
CHAPTER 6 Purchasing
CHAPTER 7 Receiving, Storage, and Inventory
Chapter 8 Production
Chapter 9 Service
Part 4 The Facilities
CHAPTER 10 Facilities Planning and Design
CHAPTER 11 Equipment and Fuishings
Chapter 12 Resource Conservation
Part 5 The Management Functions
CHAPTER 13 Organizational Design
CHAPTER 14 Leadership
CHAPTER 15 Human Resource Management
CHAPTER 16 Performance Improvement
CHAPTER 17 Financial Management
CHAPTER 18 Marketing
Appendix A Principles of Basic Cooking
Appendix B Foodservice Equipment

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