Foodservice Management: Principles and Practices, Global Edition, 13th Edition

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.

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

预览－Pearson Foodservice Management Principles and Practices 13th Edition 1292104198.pdf

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