Foodservice Management : Principles and Practices,9780135122167

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Foodservice Management : Principles and Practices

by Payne-Palacio, June Ph.D., RD; Theis, Monica

Edition:

12th

ISBN13:

9780135122167

ISBN10:

0135122163

Format:

Hardcover

Pub. Date:

2/15/2011

Publisher(s):

Prentice Hall

Other versions by this Author

List Price: ~~$111.00~~

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Summary

FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/eis today#x19;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#x19;s University Dining Services.

PART I. THE FOUNDATIONS

1. The Foodservice Industry

2. The Systems Approach

PART II. THE FUNDAMENTALS

3. Food Safety

4. Cleaning, Sanitation, and Environmental Safety

5. The Menu

PART III. THE OPERATIONAL FUNCTIONS

6. Purchasing

7. Receiving, Storage, and Inventory

8. Production

9. Service

PART IV. THE FACILITIES

10. Facilities Planning and Design

11. Equipment and Furnishings

12. Environmental Management

PART V. THE MANAGEMENT FUNCTIONS

13. Organizational Design

14. Leadership

15. Human Resource Management

16. Performance Improvement

17. Financial Management

18. Marketing

APPENDIX A. Principles of Basic Cooking

APPENDIX B. Foodservice Equipment

INDEX

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