Introduction to Foodservice

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  • Edition: 11th
  • Format: Hardcover
  • Copyright: 2009-01-01
  • Publisher: Prentice Hall
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Supplemental Materials

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This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management.It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.Restaurant and banquet managers interested in current food service developments. Also, a good training tool for any worker in the food service industry.

Table of Contents

Table of Contents
The Foundations
The Foodservice Industry
The Systems Approach
The Fundamentals
Food Safety and HACCP
Cleaning, Sanitation, and Safety
The Menu
The Operational Functions
Receiving, Storage, and Inventory
The Facilities
Facilities Planning and Design
Equipment and Furnishings
Environmental Management
The Management Functions
Organizational Design
Human Resource Management
Performance Improvement
Accounting Procedures
Principles of Basic Cooking
Foodservice Equipment
Table of Contents provided by Publisher. All Rights Reserved.

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