FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, GLOBAL EDITION

Author : June Payne-Palacio | Monica Theis

KSh 4400

Main Material: Paperback / softback

Publisher: Pearson Education Limited

ISBN: 9781292104195

EAN/UPC/ISBN: 9781292104195

Published: 5-Oct-2015

Size: 279 x 218 x 20 (mm)

Weight: 1138g

Language: English

Availability: Out Of Stock

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. Foodservice Operations for Today's College StudentsAuthored by leading industry experts with years of teaching experience, the Thirteenth Edition of 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.
 

ISBN No : 9781292104195

Publisher : Pearson Education Limited

Main Material : Paperback / softback

  • Classifications: Management & management techniques, Hospitality industry, Hotel & catering trades
  • Readership:Professional & Vocational
  • Format: Paperback / softback 548 pages

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