Foodservice Management: Principles and Practices (12th Edition)

Author: Payne-Palacio Ph.D. RD, June

Brand: PEARSON EDUCATION

Edition: 12

Number Of Pages: 600

EAN: 9780135122167

Release Date: 25-02-2011

Package Dimensions: 11.3 x 8.8 x 0.9 inches

Languages: English

Binding: hardcover

Details: FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e is today’s most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services.