Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
Purchase Benefits
What is included with this book?
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 | |
Purchasing | |
Receiving, Storage, and Inventory | |
Production | |
Service | |
The Facilities | |
Facilities Planning and Design | |
Equipment and Furnishings | |
Environmental Management | |
The Management Functions | |
Organizational Design | |
Leadership | |
Human Resource Management | |
Performance Improvement | |
Accounting Procedures | |
Marketing | |
Principles of Basic Cooking | |
Foodservice Equipment | |
Glossary | |
Index | |
Table of Contents provided by Publisher. All Rights Reserved. |
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.