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Foodservice management : principles and practices

Author: June Payne-Palacio; Monica Theis
Publisher: Harlow : Pearson, [2016]
Edition/Format:   Print book : English : Global edition, Thirteenth editionView all editions and formats
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Genre/Form: Case studies
Document Type: Book
All Authors / Contributors: June Payne-Palacio; Monica Theis
ISBN: 9781292104195 1292104198
OCLC Number: 927984178
Description: 1 volume (545 pages) ; 28 cm
Contents: Part 1 The Foundations 1Chapter 1 The Foodservice Industry 3Chapter 2 The Systems Approach 33 Part 2 The Fundamentals 57Chapter 3 Food Safety 59Chapter 4 Facility Sanitation and Safety 93Chapter 5 The Menu 117 Part 3 The Operational Functions 151Chapter 6 Purchasing 153Chapter 7 Receiving, Storage, and Inventory 186Chapter 8 Production 202Chapter 9 Service 228 Part 4 The Facilities 249Chapter 10 Facilities Planning and Design 251Chapter 11 Equipment and Furnishings 289Chapter 12 Resource Conservation 313 Part 5 The Management Functions 331Chapter 13 Organizational Design 333Chapter 14 Leadership 357Chapter 15 Human Resource Management 381Chapter 16 Performance Improvement 411Chapter 17 Financial Management 437Chapter 18 Marketing 467Appendix A Principles of Basic Cooking 483Appendix B Foodservice Equipment 491Index 511
Responsibility: June Payne-Palacio, Monica Theis.

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