Key Benefit:Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.Key Topics:The Foundations; The Foodservice Industry; The Systems Approach; The Fundamentals; Food Safety; Facility Sanitation and Safety; The Menu; The Operational Functions; Purchasing; Receiving, Storage, and Inventory; Production; Service; The Facilities; Facilities Planning and Design; Equipment and Furnishings; Resource Conservation; The Management Functions; Organizational Design; Leadership; Human Resource Management; Performance Improvement; Financial Management; Marketing.Market:This book is a useful reference for anyone in foodservice management or administration, hospitality management, quantity food production or purchasing, foodservice accounting or financial management, menu planning, or foodservice marketing or merchandising.

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.

 

Foodservice Operations for Today's College Students

Authored by leading industry experts with years of teaching experience, theThirteenth Edition ofFoodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.

Part 1 The Foundations 1 Chapter 2 The Systems Approach 33 Part 2 The Fundamentals 57 Chapter 4 Facility Sanitation and Safety 93   Chapter 6 Purchasing 153 Chapter 8 Production 202   Chapter 10 Facilities Planning and Design 251 Chapter 12 Resource Conservation 313 Part 5 The Management Functions 331 Chapter 14 Leadership 357 Chapter 16 Performance Improvement 411 Chapter 18 Marketing 467 Appendix B Foodservice Equipment 491