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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.

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