Foodservice Management: Pearson New International Edition: Principles and Practices

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    For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. This 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.

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    Number of Pages: 576
    Format(s): Paperback - ISBN: 9781292020969
    Publication Date:
    Listed in: Management & management techniques, Hospitality industry, Hotel & catering trades
    Publisher: Pearson Education Limited

    Books by June Payne-Palacio

    Paperback

    RRP: £60.99

    Sale Price: £39.05

    Save: £21.94 per copy!

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