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West and Wood's Introduction to Foodservice,9780130208897
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West and Wood's Introduction to Foodservice

by ;
Edition:
9th
ISBN13:

9780130208897

ISBN10:
0130208892
Format:
Hardcover
Pub. Date:
1/1/2001
Publisher(s):
PRENTICE HALL
List Price: $92.00
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Summary

For sophomore/senior-level courses in Introduction to Foodservice Management, Quantity Food Production, Purchasing for Foodservices (both food and equipment), Organization and Management of Foodservices, Facility Design and Equipment Arrangement, Financial Design and Equipment Arrangement, Food Protection and Safety, Menu Planning for Foodservices, Foodservice Marketing and Merchandising. Written specifically for the undergraduate level, this classic introduction to foodservice is readable, thorough, and concisewith a focus on the most essential material. Comprehensive, yet user-friendly, it explores all aspects and principles of foodservice management, which can be applied to all types of foodservice organizations.

Table of Contents

PART 1 Foodservice Organizations 1(49)
The Foodservice Industry
3(27)
Types of Foodservice Operations
30(19)
PART 2 Foodservice Functions 49(182)
Food Safety and HACCP
51(34)
The Menu
85(33)
Purchasing
118(35)
Receiving, Storage, Inventory
153(19)
Production
172(32)
Service
204(27)
PART 3 Facilities 231(134)
Cleaning, Sanitation, and Safety
233(36)
Environmental Management
269(15)
Facilities Planning and Design
284(52)
Equipment and Furnishings
336(29)
PART 4 Management 365(184)
Organizational Design
367(27)
Human Resource Management
394(47)
Performance Improvement
441(28)
Accounting Procedures
469(33)
Marketing
502(22)
Leadership
524(25)
Appendix A Principles of Basic Cooking 549(13)
Appendix B Foodservice Equipment 562(37)
Glossary 599(8)
Index 607


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