Introduction to foodservice
By: June Payne-Palacio, Monica Theis.
Contributors: Theis, Monica.
Edition: 11th ed.
Publisher: Pearson/Prentice Hall
Published: 2009
Place of publication: Upper Saddle River, N.J
Language: eng
Number of pages: 714
ISBN-13: 9780135008201
Subjects: Food service management
Notes: Includes bibliographical references and index.
Table of contents: title: The foundations; title: The foodservice industry; title: The systems approach; title: The fundamentals; title: Food safety; title: Cleaning, sanitation, and environmental safety; title: The menu; title: The operational functions; title: Purchasing; title: Receiving, storage, and inventory; title: Production; title: Service; title: The facilities; title: Facilities planning and design; title: Equipment and furnishings; title: Environmental management; title: The management functions; title: Organizational design; title: Leadership; title: Human resource management; title: Performance improvement; title: Accounting procedures; title: Marketing.