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Foodservice management : principles and practices / June Payne-Palacio and Monica Theis

By: Contributor(s): Material type: TextTextPublication details: Singapore : Pearson Education South Asia Pte Ltd, c2015Edition: Thirteenth editionDescription: 545 pages ; 27 cmISBN:
  • 9789814718165
Subject(s): LOC classification:
  • TX 943 .P39 2015
Contents:
1. The foundations -- 2. The fundamentals -- 3. The operational functions -- 4. The facilities -- 5. The management functions
Summary: "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."
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 943 .P39 2015 (Browse shelf(Opens below)) c.1 Available NULIB000016051

Includes index.

1. The foundations -- 2. The fundamentals -- 3. The operational functions -- 4. The facilities -- 5. The management functions

"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."

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