Foodservice Management: Principles and Practices (Paperback)
  • Foodservice Management: Principles and Practices (Paperback)

Foodservice Management: Principles and Practices (Paperback)

Paperback Published: 23/07/2013
  • Not available

This product is currently unavailable.

  • This item has been added to your basket

Check Marketplace availability

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.

Publisher: Pearson Education Limited
ISBN: 9781292020969

You may also be interested in...

Your review has been submitted successfully.

We would love to hear what you think of Waterstones. Why not review Waterstones on Trustpilot?

Review us on Trustpilot