TX 911.3 .M27 P39

Rev. ed. of: Introduction to foodservice / June Payne-Palacio, Monica Theis. 2009. 11th ed Includes bibliographical references and index

- Part 1: The Foundations - Chapter 1: The Foodservice industry - Chapter 2: The System Approach - Part 2: The Fundamentals - Chapter 3: Food Fafety - Chapter 4: Facility Sanitation And Worker Safety - Chapter 5: The Menu - Part 3: The Operational Functions - Chapter 6: Purchasing - Chapter 7: Receiving , Stoarge , and inventory - Chapter 8: PRoduction - Chapter 9: Service - Part 4: The Facilities - Chapter 10: Facilities Planing And Design - Chapter 11: Equipment and Firnishings - Chapter 12: Resource conservation - Part 5: The Management Functions - Chapter 13: Organizational Design - Chapter 14: Leadership - Chapter 15: Human Resource Management - Chapter 16: Performance improvment - Chapter 17: Financial Managment - Chapter 18: Marketing

FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e 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.