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Shop By Title > F [Page 21] > Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices
Author(s) : June Payne-Palacio, Monica Theis
Publisher : Prentice Hall
Pub. Date : Feb 2011
Edition : 12th
Format : Softcover
ISBN-10 : 0135122163
ISBN-13 : 9780135122167
IE ISBN : 0132719924 / 9780132719926
Subject(s) : Business & Economics
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.

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 : $55.00

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