Authors: June Payne-Palacio, Monica Theis
ISBN-13: 9780135008201, ISBN-10: 0135008204
Format: Hardcover
Publisher: Prentice Hall
Date Published: March 2008
Edition: 11st Edition
This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management.
It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.
Restaurant and banquet managers interested in current food service developments. Also, a good training tool for any worker in the food service industry.
A text on all aspects of both noncommercial and commercial foodservice, for introductory courses in food service management. Coverage encompasses foodservice organizations, quantity food production and service, physical facilities, and organization and administration. Learning features include detailed key concepts, summaries, and review questions, plus a glossary, b&w photos, and appendices on cooking methods and equipment. This eighth edition contains new material on food safety, facilities management, and quality management, and comes with a new instructor's manual. Annotation c. by Book News, Inc., Portland, Or.
1 | Foodservice Organizations | 1 |
1 | The Foodservice Industry | 3 |
2 | Types of Foodservice Operations | 28 |
2 | Quantity Food Production and Service | 47 |
3 | Food Safety | 49 |
4 | The Menu: The Focal Point of the Foodservice Operation | 87 |
5 | Purchasing, Receiving, and Storage | 115 |
6 | Production Management | 166 |
7 | Assembly, Distribution, and Service | 199 |
3 | Physical Facilities | 227 |
8 | Cleaning, Sanitation, and Facility Safety | 229 |
9 | Environmental Management | 266 |
10 | Facilities Planning and Design | 279 |
11 | Equipment and Furnishings | 332 |
4 | Organization and Administration | 363 |
12 | Designing and Managing the Organization | 365 |
13 | Staffing and Managing Human Resources | 391 |
14 | Administrative Leadership | 433 |
15 | Work Improvement and Productivity | 457 |
16 | Financial Management | 485 |
17 | Marketing and Promotions in Foodservice Organizations | 521 |
Appendix A | Principles of Basic Cooking | 543 |
Appendix B | Foodservice Equipment | 556 |