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About This Book
Foodservice Management by Design, 3rd Edition
ISBN: 9780578785615
Foodservice Management by Design, 3rd Edition, written by Dee Legvold and Kristi Salisbury, is a comprehensive textbook designed for students and professionals in the field of foodservice management. This book is a go-to resource for those looking to understand the principles and practices of foodservice management, from meal service and menu styles to safe food handling and budget management.
Who Uses It?
Primarily, this book is used by students and educators in culinary arts, hospitality, and nutrition programs at the college and university levels. It's also a valuable resource for foodservice professionals looking to refresh their knowledge or expand their understanding of foodservice management principles.
History and Editions
The 3rd edition of Foodservice Management by Design has been updated to address user feedback, incorporating the latest research and best practices in foodservice management. This edition includes detailed updates on standards and procedures for preparing food, food production systems, and safe food handling practices. It also includes a wealth of examples with detailed, conceptual explanations, building a strong foundation in the material before asking readers to apply what they've learned.
Author and Other Works
Dee Legvold and Kristi Salisbury are the authors of Foodservice Management by Design. Dee Legvold brings extensive experience in foodservice management, while Kristi Salisbury contributes her expertise in nutrition and culinary arts. Both authors are known for their clear and concise writing style, making complex concepts in foodservice management accessible to a wide range of readers.
Key Features
- Comprehensive Coverage: The book covers core concepts in foodservice management, including meal service, menu styles, standardized recipes, food production systems, and safe food handling practices.
- Diverse Applications: The text reflects the diversity within the discipline and across cultures, making it relevant for various settings.
- Updated Research: The 3rd edition includes detailed updates on food safety, nutritional guidelines, and operational best practices.
- Practical Tools: The book is designed with practical examples and case studies, making it easy to apply theoretical knowledge in real-world scenarios.
Detailed Information
ISBNs and Formats
- Textbook Binding: ISBN-13: 9780578785615
- eTextbook: Not available
- Loose-leaf: Not available
- Rental Options: Various rental durations available from different retailers
Publication Details
- Publisher: Association of Nutrition & Foodservice Professionals
- Publication Date: 2020
- Number of Pages: 458
- Language: English
- Item Weight: 2.41 pounds
- Dimensions: Not specified
Other Editions and Formats
The 3rd edition is currently the latest version available. However, if future editions are released, they will be updated accordingly.
Related ISBNs:
- 9780578785615 (Textbook Binding)
- 0578785617 (Textbook Binding)
This detailed information section provides a quick reference for all the available formats and sources for Foodservice Management by Design, making it easier to find and access the book in the preferred format.
Additional Resources
For questions on expected shipment and receipt dates due to potential delays from the COVID-19 pandemic, please contact the Association of Nutrition & Foodservice Professionals at 800.323.1908[1].
