Introduction to Foodservice / Edition 10

Introduction to Foodservice / Edition 10

by June Payne-Palacio, Monica Theis
     
 

ISBN-10: 0130489034

ISBN-13: 9780130489036

Pub. Date: 07/28/2004

Publisher: Prentice Hall

For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service.

This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type

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Overview

For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service.

This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.

Product Details

ISBN-13:
9780130489036
Publisher:
Prentice Hall
Publication date:
07/28/2004
Edition description:
Older Edition
Pages:
720
Product dimensions:
8.24(w) x 9.98(h) x 1.34(d)

Table of Contents

1Foodservice Organizations1
1The Foodservice Industry3
2Types of Foodservice Operations28
2Quantity Food Production and Service47
3Food Safety49
4The Menu: The Focal Point of the Foodservice Operation87
5Purchasing, Receiving, and Storage115
6Production Management166
7Assembly, Distribution, and Service199
3Physical Facilities227
8Cleaning, Sanitation, and Facility Safety229
9Environmental Management266
10Facilities Planning and Design279
11Equipment and Furnishings332
4Organization and Administration363
12Designing and Managing the Organization365
13Staffing and Managing Human Resources391
14Administrative Leadership433
15Work Improvement and Productivity457
16Financial Management485
17Marketing and Promotions in Foodservice Organizations521
Appendix APrinciples of Basic Cooking543
Appendix BFoodservice Equipment556

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