For sophomore/senior-level courses in Introduction to Foodservice Management, Quantity Food Production, Purchasing for Foodservices (both food and equipment), Organization and Management of Foodservices, Facility Design and Equipment Arrangement, Financial Design and Equipment Arrangement, Food Protection and Safety, Menu Planning for Foodservices, Foodservice Marketing and Merchandising.
Written specifically for the undergraduate level, this classic introduction to foodservice is readable, thorough, and concise—with a focus on the most essential material. Comprehensive, yet user-friendly, it explores all aspects and principles of foodservice management, which can be applied to all types of foodservice organizations.
"synopsis" may belong to another edition of this title.
Introduction to Foodservice is a practical, easy-to-read textbook designed for all students of foodservice management. It is brimming with the most essential information necessary for the operation of any type of foodservice.
The book is divided into four parts. Part 1 provides a useful history and overview of the foodservice industry. Part 2 is the heart of the volume containing a chapter on each of the operational functions that are part of a foodservice. Part 3 focuses on the facilities. And, Part 4 ties all of the concepts together in the various aspects of management.
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Book Description Prentice Hall. Hardcover. Book Condition: New. 0130208892 New Condition. Bookseller Inventory # NEW6.0042768
Book Description Prentice Hall, 2001. Hardcover. Book Condition: New. book. Bookseller Inventory # 0130208892
Book Description Prentice Hall, 2001. Hardcover. Book Condition: New. New item. Bookseller Inventory # QX-005-29-2104102
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97801302088971.0