For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field offoodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operationsis also included. INDICE: PART 1 The Foundations CHAPTER 1 The Foodservice Industry CHAPTER 2 The Systems Approach PART 2 The Fundamentals CHAPTER 3 Food Safety and HACCPCHAPTER 4 Cleaning, Sanitation, and Safety CHAPTER 5 The Menu PART 3 The Operational Functions CHAPTER 6 Purchasing CHAPTER 7 Receiving, Storage, and Inventory CHAPTER 8 Production CHAPTER 9 Service PART 4 The Facilities CHAPTER 10 Facilities Planning and Design CHAPTER 11 Equipment and Furnishings CHAPTER 12 Environmental Management PART 5 The Management Functions CHAPTER 13 Organizational Design CHAPTER 14 Leadership CHAPTER 15 Human Resource Management CHAPTER16 Performance Improvement CHAPTER 17 Accounting Procedures CHAPTER 18 Marketing APPENDIX A Principles of Basic Cooking APPENDIX B Foodservice Equipment GLOSSARY INDEX.
- ISBN: 978-0-13-500820-1
- Editorial: Pearson/Prentice Hall
- Encuadernacion: Cartoné
- Páginas: 744
- Fecha Publicación: 01/04/2008
- Nº Volúmenes: 1
- Idioma: Inglés