Foodservice Management: Principles and Practices

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9780132719926: Foodservice Management: Principles and Practices

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.

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Monica; Theis
Published by Prentice Hall International (2011)
ISBN 10: 0132719924 ISBN 13: 9780132719926
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Book Description Prentice Hall International, 2011. Taschenbuch. Book Condition: Neu. Gebraucht - Wie neu Unbenutzt. Schnelle Lieferung, Kartonverpackung. Abzugsfähige Rechnung. Bei Mehrfachbestellung werden die Versandkosten anteilig erstattet. - 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. 600 pp. Englisch. Bookseller Inventory # INF1000038501

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June Payne-Palacio Ph.D. RD; Monica Theis
ISBN 10: 0132719924 ISBN 13: 9780132719926
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Book Description PAPERBACK. Book Condition: New. 0132719924 Brand new book. International Edition. Ship from multiple locations. 3-5 business days Express Delivery to USA/UK/Europe/Asia/Worldwide. Tracking number will be provided. Satisfaction guaranteed. Bookseller Inventory # SKU000796

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