<p><em>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.</em></p><p><strong>Foodservice Operations for Today&rsquo;s College Students</strong></p><p>Authored by leading industry experts with years of teaching experience, the <strong>Thirteenth Edition</strong> of <strong><em>Foodservice Management: Principles and Practices</em></strong> 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.</p>

<p>&nbsp;</p><p>Part 1 The Foundations 1</p><p>Chapter 1 The Foodservice Industry 3</p><p>Chapter 2 The Systems Approach 33</p><p>&nbsp;</p><p>Part 2 The Fundamentals 57</p><p>Chapter 3 Food Safety 59</p><p>Chapter 4 Facility Sanitation and Safety 93</p><p>Chapter 5 The Menu 117</p><p>&nbsp;</p><p>Part 3 The Operational Functions 151</p><p>Chapter 6 Purchasing 153</p><p>Chapter 7 Receiving, Storage, and Inventory 186</p><p>Chapter 8 Production 202</p><p>Chapter 9 Service 228</p><p>&nbsp;</p><p>Part 4 The Facilities 249</p><p>Chapter 10 Facilities Planning and Design 251</p><p>Chapter 11 Equipment and Furnishings 289</p><p>Chapter 12 Resource Conservation 313</p><p>&nbsp;</p><p>Part 5 The Management Functions 331</p><p>Chapter 13 Organizational Design 333</p><p>Chapter 14 Leadership 357</p><p>Chapter 15 Human Resource Management 381</p><p>Chapter 16 Performance Improvement 411</p><p>Chapter 17 Financial Management 437</p><p>Chapter 18 Marketing 467</p><p>Appendix A Principles of Basic Cooking 483</p><p>Appendix B Foodservice Equipment 491</p><p>Index 511</p><p>&nbsp;</p><p></p>

<p><em>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.</em></p><p><strong>Foodservice Operations for Today&rsquo;s College Students</strong></p><p>Authored by leading industry experts with years of teaching experience, the <strong>13th Edition</strong> of <strong><em>Foodservice Management: Principles and Practices</em></strong> 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 organised for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.</p>

<ul>
    <li>Part 1 The Foundations </li>
    <li>Chapter 1 The Foodservice Industry </li>
    <li>Chapter 2 The Systems Approach </li>
    <li>Part 2 The Fundamentals </li>
    <li>Chapter 3 Food Safety </li>
    <li>Chapter 4 Facility Sanitation and Safety </li>
    <li>Chapter 5 The Menu </li>
    <li>Part 3 The Operational Functions </li>
    <li>Chapter 6 Purchasing </li>
    <li>Chapter 7 Receiving, Storage, and Inventory </li>
    <li>Chapter 8 Production </li>
    <li>Chapter 9 Service </li>
    <li>Part 4 The Facilities </li>
    <li>Chapter 10 Facilities Planning and Design </li>
    <li>Chapter 11 Equipment and Furnishings </li>
    <li>Chapter 12 Resource Conservation </li>
    <li>Part 5 The Management Functions </li>
    <li>Chapter 13 Organizational Design </li>
    <li>Chapter 14 Leadership </li>
    <li>Chapter 15 Human Resource Management </li>
    <li>Chapter 16 Performance Improvement </li>
    <li>Chapter 17 Financial Management </li>
    <li>Chapter 18 Marketing </li>
    <li>Appendix A Principles of Basic Cooking </li>
    <li>Appendix B Foodservice Equipment </li>
    <li>Index </li>
</ul>

<p><i>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.</i></p>
<p><b>Foodservice Operations for Today&rsquo;s College Students</b></p>
<p>Authored by leading industry experts with years of teaching experience, the&nbsp;<b>13th Edition</b> of <b><i>Foodservice Management: Principles and Practices</i></b> 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 organised for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.</p>
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<p><i>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.</i></p><p>&nbsp;</p><p><b>Foodservice Operations for Today&#8217;s College Students</b></p><p>Authored by leading industry experts with years of teaching experience, the <b>Thirteenth Edition</b> of <b><i>Foodservice Management: Principles and Practices</i></b> 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.</p>

June Payne-Palacio

Monica Theis

Foodservice Management: Principles and Practices, Global Edition

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