This listing closed and did not sell. The item has been relisted.
- Browse for similar listings in Management & leadership
- View the relisted item
Other listings you might like
Description
BRAND NEW Please allow 4-7 working days for delivery This item is shipped from our NZ warehouse
Foodservice Management: Principles and Practices by Payne-Palacio, June
ISBN: 9780135122167 PUBLISHER: Prentice Hall FORMAT: Hardback PAGES: 600
DIMENSIONS: 270mmX210mmX20mm 1300grams
DESCRIPTION: 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.
- If using business address pls use PO Box as do not use courier
- In Stock with our supplier shipped from our NZ Warehouse
- Stock image only. Actual cover art may differ
Details
Shipping & pick-up options
| Destination & description | Price | |
|---|---|---|
| Nationwide | $5.00 | |
Seller does not allow pick-ups
Payment Options
Pay Now, NZ Bank Deposit, N