West and Wood's Introduction to Foodservice

by Payne-Palacio, June; Theis, Monica

• ISBN13: 9780130208897
• ISBN10: 0130208892
• Edition: 9th
• Format: Hardcover
• Copyright: 2001-01-01
• Publisher: Pearson College Div

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