Foodservice Management: Pearson New International Edition
Principles and Practices
Seiten
2013
|
12th edition
Pearson Education Limited (Verlag)
978-1-292-02096-9 (ISBN)
Pearson Education Limited (Verlag)
978-1-292-02096-9 (ISBN)
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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.
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.
PART I. THE FOUNDATIONS
1. The Foodservice Industry
2. The Systems Approach
PART II. THE FUNDAMENTALS
3. Food Safety
4. Cleaning, Sanitation, and Environmental Safety
5. The Menu
PART III. THE OPERATIONAL FUNCTIONS
6. Purchasing
7. Receiving, Storage, and Inventory
8. Production
9. Service
PART IV. THE FACILITIES
10. Facilities Planning and Design
11. Equipment and Furnishings
12. Environmental Management
PART V. THE MANAGEMENT FUNCTIONS
13. Organizational Design
14. Human Resource Management
15. Leadership
16. Performance Improvement
17. Financial Management
18. Marketing
APPENDIX A. Principles of Basic Cooking
APPENDIX B. Foodservice Equipment
INDEX
| Verlagsort | Harlow |
|---|---|
| Sprache | englisch |
| Maße | 217 x 277 mm |
| Gewicht | 1384 g |
| Themenwelt | Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-292-02096-2 / 1292020962 |
| ISBN-13 | 978-1-292-02096-9 / 9781292020969 |
| Zustand | Neuware |
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