Book
Foodservice management : principles and practices
Record details
- ISBN: 9780135122167
- ISBN: 0135122163
-
Physical Description:
print
xvi, 569 p. : ill. ; 29 cm. - Edition: 12th ed. /
- Publisher: Boston : Prentice Hall, c2012.
Content descriptions
| General Note: | Rev. ed. of: Introduction to foodservice / June Payne-Palacio, Monica Theis. 2009. 11th ed. |
| Bibliography, etc. Note: | Includes bibliographical references and index. |
Search for related items by subject
| Subject: | Food service management |
Available copies
- 1 of 1 copy available at Vancouver Community College.
Holds
- 0 current holds with 1 total copy.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|---|
| Downtown Library | TX 911.3 M27 P39 2012 (Text) | 33109009605585 | Stacks | Volume hold | Available | - |
- PEARSON
FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/eis todayâs 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, Madisonâs University Dining Services.
