Author: June Payne-Palacio
Publisher: Pearson College Division
ISBN: 9780135122167
Size: 17.17 MB
Format: PDF, Mobi
Category : Business & Economics
Languages : en
Pages : 569
View: 374
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.
Food Service Management
Author: Marcy Schveibinz
Publisher:
ISBN:
Size: 66.71 MB
Format: PDF, Mobi
Category : Food service management
Languages : en
Pages : 94
View: 6628
Publisher:
ISBN:
Size: 66.71 MB
Format: PDF, Mobi
Category : Food service management
Languages : en
Pages : 94
View: 6628
Foodservice Management
Author: June Payne-Palacio Ph.D., RD
Publisher: Pearson
ISBN: 0133801128
Size: 17.24 MB
Format: PDF, ePub, Docs
Category : Business & Economics
Languages : en
Pages : 744
View: 5170
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. 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.
Publisher: Pearson
ISBN: 0133801128
Size: 17.24 MB
Format: PDF, ePub, Docs
Category : Business & Economics
Languages : en
Pages : 744
View: 5170
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. 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.
Guide To Foodservice Management
Author: Frances Cloyd
Publisher: Cahners Books Boston
ISBN:
Size: 15.35 MB
Format: PDF, ePub, Mobi
Category : Food service
Languages : en
Pages : 184
View: 6965
Publisher: Cahners Books Boston
ISBN:
Size: 15.35 MB
Format: PDF, ePub, Mobi
Category : Food service
Languages : en
Pages : 184
View: 6965
Foodservice Management Study Course
Author: Shirley Gilmore
Publisher: Iowa State Press
ISBN:
Size: 44.47 MB
Format: PDF, ePub
Category : Business & Economics
Languages : en
Pages : 194
View: 3416
Publisher: Iowa State Press
ISBN:
Size: 44.47 MB
Format: PDF, ePub
Category : Business & Economics
Languages : en
Pages : 194
View: 3416
Foodservice Management Fundamentals
Author: Dennis Reynolds
Publisher: Wiley Global Education
ISBN: 1118476875
Size: 54.96 MB
Format: PDF
Category : Business & Economics
Languages : en
Pages : 592
View: 2589
Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in todays aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operationcommercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.
Publisher: Wiley Global Education
ISBN: 1118476875
Size: 54.96 MB
Format: PDF
Category : Business & Economics
Languages : en
Pages : 592
View: 2589
Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in todays aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operationcommercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.
Legal Aspects Of Foodservice Management
Author:
Publisher:
ISBN: 9780840390813
Size: 80.86 MB
Format: PDF, Mobi
Category :
Languages : en
Pages :
View: 2686
Publisher:
ISBN: 9780840390813
Size: 80.86 MB
Format: PDF, Mobi
Category :
Languages : en
Pages :
View: 2686
Computers In Nutrition Dietetics And Foodservice Management
Author: Loretta W. Hoover
Publisher:
ISBN:
Size: 59.74 MB
Format: PDF, Kindle
Category : Computers
Languages : en
Pages : 45
View: 3376
Publisher:
ISBN:
Size: 59.74 MB
Format: PDF, Kindle
Category : Computers
Languages : en
Pages : 45
View: 3376
Managing Foodservice Operations
Author: Sue Grossbauer
Publisher: Kendall Hunt
ISBN: 9780787290641
Size: 13.21 MB
Format: PDF, Kindle
Category : Health facilities
Languages : en
Pages : 559
View: 3503
Publisher: Kendall Hunt
ISBN: 9780787290641
Size: 13.21 MB
Format: PDF, Kindle
Category : Health facilities
Languages : en
Pages : 559
View: 3503
Food Service
Author: Rebecca Thompson
Publisher:
ISBN:
Size: 63.81 MB
Format: PDF, Kindle
Category : Food service
Languages : en
Pages : 45
View: 5948
Publisher:
ISBN:
Size: 63.81 MB
Format: PDF, Kindle
Category : Food service
Languages : en
Pages : 45
View: 5948