Foodservice management : principles and practices

Başlık:

Yazar:

Payne-Palacio, June.

ISBN:

9781292020969

Ek Yazar:

Payne-Palacio, June.

Edition:

12th ed.

Yayım Bilgisi:

Fiziksel Tanım:

ii, 566 pages : illustrations ; 28 cm

Contents:

The foodservice industry -- The systems approach -- Food safety -- Facility sanitation and worker safety -- The menu -- Purchasing -- Receiving, storage, and inventory -- Production -- Service -- Facilities planning and design -- Equipment and furnishings -- Resource conservation -- Organizational design -- Leadership -- Human resource management -- Performance improvement -- Financial management -- Marketing.

Konu Terimleri:

Gıda hizmeti yönetimi.

Food service management.

Added Author:

Theis, Monica.

Mevcut:*

Library	Materyal Türü	Barkod	Yer Numarası	Durum
Searching... Pamukkale Merkez Kütüphanesi	Kitap	0084602	TX911.3 .M27 P345 2014	Searching... Unknown

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Özet

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.