Introduction to Foodservice

June Payne-Palacio Ph.D. RD, Monica Theis (Autoren)

Buch | Hardcover

720 Seiten

2004 | 10th edition
Pearson (Verlag)
978-0-13-048903-6 (ISBN)

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Introduction to Foodservice

Payne-Palacio, June, Ph.D., RD, Monica Theis

2008

Buch | Hardcover

62, ⁹⁵ €

zur Neuauflage

For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service.

This 10th edition of a classic text has been thoroughly revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.

I. THE FOUNDATIONS.

1. The Foodservice Industry.
2. The Systems Approach.
II. THE FUNDAMENTALS.

3. Food Safety and HACCP.
4. Cleaning, Sanitation and Safety.
5. The Menu.
III. THE OPERATIONAL FUNCTIONS.

6. Purchasing.
7. Receiving, Storage and Inventory.
8. Production.
9. Service.
IV. THE FACILITIES.

10. Environmental Management.
11. Facilities Planning and Design.
12. Equipment and Furnishings.
V. THE MANAGEMENT FUNCTIONS.

13. Leadership.
14. Organizational Design.
15. Quality Management.
16. Human Resource Management.
17. Accounting Procedures.
18. Marketing.
Appendix A: Cooking Principles.
Appendix B: Foodservice Equipment.

Erscheint lt. Verlag	26.8.2004
Sprache	englisch
Maße	211 x 263 mm
Gewicht	1540 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
ISBN-10	0-13-048903-4 / 0130489034
ISBN-13	978-0-13-048903-6 / 9780130489036
Zustand	Neuware