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Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices
Author(s) : June Payne-Palacio Ph.D. RD, Monica Theis
Publisher : Pearson
Pub. Date : Mar 2015
Edition : 13th
Format : Softcover
ISBN-10 : 0133762750
ISBN-13 : 9780133762754
IE ISBN : 1292104198 / 9781292104195
Subject(s) : Business & Economics
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 Today’s College Students Authored by leading industry experts with years of teaching experience, the Thirteenth 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 foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.

This is a brand new International Edition. The cover may look different but the book content (in english) is the same with US Hardcover. Printed in original color on high quality paper. Everything is identical to US Edition.


Price : $43.00

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