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Foodservice Management: Principles and Practices

Author: June Payne-Palacio
Monica Theis

Publishing date: 2015

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 Todayâ€™s College Students Authored by leading industry experts with years of teaching experience, the 13th 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

270.00 zł

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Hotel & catering trades

Foodservice Management: Principles and Practices