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Synopsis
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.
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Foodservice Management: Principles and Practices (12th Edition)
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Foodservice Management: Principles and Practices (12th Edition)
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Foodservice Management: Principles and Practices (12th Edition)
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Foodservice Management: Principles and Practices (12th Edition)
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Hardcover. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0135122163I5N00
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Foodservice Management: Principles and Practices (12th Edition)
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Foodservice Management: Principles and Practices (12th Edition)
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Condition: acceptable. This copy has clearly been enjoyedâ"expect noticeable shelf wear and some minor creases to the cover. Binding is strong, and all pages are legible. May contain previous library markings or stamps. Seller Inventory # DBV.0135122163.A
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Foodservice Management: Principles and Practices (12th Edition)
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Foodservice Management: Principles and Practices (12th Edition)
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Foodservice Management: Principles and Practices (12th Edition)
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Foodservice Management: Principles and Practices (12th Edition) Payne-Palacio Ph.D. RD, June and Theis, Monica
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