Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
Purchase Benefits
What is included with this book?
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
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.