Foodservice Management Principles and Practices

Foodservice Management Principles and Practices

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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 give...

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Bibliographic Details
Main Authors: Payne-Palacio, June (Author), Theis, Monica (Author)
Format: Book
Language:English
Published: Edinburgh Gate, Harlow Pearson Education Limited 2016
Edition:THIRTEENTH EDITION
Subjects:
Food Service Management > Textbook
Online Access:Click Here to View Status and Holdings.
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100 1 # |a Payne-Palacio, June  |e author 
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520 # # |a 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. 
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526 0 # |a Nutrition for Foodservice Professionals  |b Bachelor of Sciences (Hons) Cullinary Arts Management  |5 Faculty of Hotel and Tourism Management. 
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