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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. Foodservice Operations for Today's College Students Authored by leading industry experts with years of teaching experience the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive current and practical overview of foodservice operations and business principles. Covering topics like food safety human resources finance equipment design marketing and filled with real-life case studies this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.
TITLE: Foodservice Management: Principles and Practices Global Edition
AUTHOR: June R. Payne-Palacio
SKU: 9781292104195
PUBLISHER: Pearson Education Limited
DATE PUBLISHED: 05/10/2015
PLACE PUBLISHED: United Kingdom
PAGES: 548
BINDING: Paperback / softback
LANGUAGE: English
DIMENSIONS: 216 mm x 276 mm x 20 mm
WEIGHT: 1144 gr
