Introduction to Foodservice PDF Download
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Author: June Payne-Palacio
Publisher:
ISBN: 9780137019854
Category :
Languages : en
Pages : 744
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Book Description
For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. 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.
Author: June Payne-Palacio
Publisher:
ISBN: 9780137019854
Category :
Languages : en
Pages : 744
Get Book Here
Book Description
For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. 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.
Author: Bernard Davis
Publisher: Routledge
ISBN: 1136001220
Category : Business & Economics
Languages : en
Pages : 412
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Book Description
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Author: June Payne-Palacio
Publisher:
ISBN: 9780135122167
Category : Food service
Languages : en
Pages : 0
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Book Description
This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 760
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Book Description
Author: June Payne-Palacio
Publisher: Pearson Higher Ed
ISBN: 1292034211
Category : Business & Economics
Languages : en
Pages : 571
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Book Description
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.
Author: Marcy Schveibinz
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 108
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Book Description
Author: Wallace L. Rande
Publisher: Wiley
ISBN: 9780471577461
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 300
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 488
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Book Description
Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.
Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category :
Languages : en
Pages : 300
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Book Description
