Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices, 13th edition

  • June Payne-Palacio, 
  • Monica Theis

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Filled with real case studies, Foodservice Management is a practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, and marketing, it fosters understanding of the issues faced in any type of foodservice operation.

Published by Pearson (July 14th 2021) - Copyright © 2016

ISBN-13: 9780137615148

Subject: Culinary, Hospitality, Travel & Tourism

Category: Food Science

Table of contents

Part 1 The Foundations 
Chapter 1 The Foodservice Industry 
Chapter 2 The Systems Approach 

Part 2 The Fundamentals 
Chapter 3 Food Safety 
Chapter 4 Facility Sanitation and Safety 
Chapter 5 The Menu 

Part 3 The Operational Functions 
Chapter 6 Purchasing 
Chapter 7 Receiving, Storage, and Inventory 
Chapter 8 Production 
Chapter 9 Service 

Part 4 The Facilities 
Chapter 10 Facilities Planning and Design
Chapter 11 Equipment and Furnishings 
Chapter 12 Resource Conservation 

Part 5 The Management Functions 
Chapter 13 Organizational Design 
Chapter 14 Leadership 
Chapter 15 Human Resource Management 
Chapter 16 Performance Improvement 
Chapter 17 Financial Management 
Chapter 18 Marketing 

Appendix A Principles of Basic Cooking 
Appendix B Foodservice Equipment 

Index 511

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