Introduction to Foodservice
Pearson (Verlag)
978-0-13-500820-1 (ISBN)
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This 11th edition of a classic text has been 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.
Table of Contents
PART 1 The Foundations
CHAPTER 1 The Foodservice Industry
CHAPTER 2 The Systems Approach
PART 2 The Fundamentals
CHAPTER 3 Food Safety and HACCP
CHAPTER 4 Cleaning, Sanitation, and Safety
CHAPTER 5 The Menu
PART 3 The Operational Functions
CHAPTER 6 Purchasing
CHAPTER 7 Receiving, Storage, and Inventory
CHAPTER 8 Production
CHAPTER 9 Service
PART 4 The Facilities
CHAPTER 10 Facilities Planning and Design
CHAPTER 11 Equipment and Furnishings
CHAPTER 12 Environmental Management
PART 5 The Management Functions
CHAPTER 13 Organizational Design
CHAPTER 14 Leadership
CHAPTER 15 Human Resource Management
CHAPTER 16 Performance Improvement
CHAPTER 17 Accounting Procedures
CHAPTER 18 Marketing
APPENDIX A Principles of Basic Cooking
APPENDIX B Foodservice Equipment
GLOSSARY
INDEX
| Erscheint lt. Verlag | 17.4.2008 |
|---|---|
| Sprache | englisch |
| Maße | 264 x 211 mm |
| Gewicht | 1492 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-13-500820-4 / 0135008204 |
| ISBN-13 | 978-0-13-500820-1 / 9780135008201 |
| Zustand | Neuware |
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