Foodservice Management: Principles and Practices
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Type
Book
Authors
ISBN 10
1292020962
ISBN 13
9781292020969
Category
Food and Beverage Operations Management (A-3-4)
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Publication Year
2017
Publisher
Description
FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e 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. - from Amzon
Number of Copies
2
Library | Accession No | Call No | Copy No | Edition | Location | Availability |
---|---|---|---|---|---|---|
Main | 819 | 1 | Yes | |||
Main | 2827 | 2 | Yes |