Foodservice Management Pearson New International Edition

Author : June Payne-Palacio,Monica Theis
Publisher : Pearson Higher Ed
Page : 571 pages
File Size : 40,5 Mb
Release : 2013-08-27
Category : Business & Economics
ISBN : 9781292034218

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Foodservice Management: Pearson New International Edition by June Payne-Palacio,Monica Theis Pdf

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. This 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.

Author : June Payne-Palacio,Monica Theis
Publisher : Unknown
Page : 0 pages
File Size : 48,6 Mb
Release : 2012
Category : Food service
ISBN : 0135122163

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Foodservice Management by June Payne-Palacio,Monica Theis Pdf

This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.

Author : June Payne-Palacio Ph.D., RD,Monica Theis
Publisher : Pearson Higher Ed
Page : 546 pages
File Size : 43,8 Mb
Release : 2015-08-11
Category : Business & Economics
ISBN : 9781292104201

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Foodservice Management: Principles and Practices, Global Edition by June Payne-Palacio Ph.D., RD,Monica Theis Pdf

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. Foodservice Operations for Today’s College Students Authored by leading industry experts with years of teaching experience, the 13th 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 organised for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues. The full text downloaded to your computer With eBooks you can: search for key concepts, words and phrases make highlights and notes as you study share your notes with friends eBooks are downloaded to your computer and accessible either offline through the Bookshelf (available as a free download), available online and also via the iPad and Android apps. Upon purchase, you'll gain instant access to this eBook. Time limit The eBooks products do not have an expiry date. You will continue to access your digital ebook products whilst you have your Bookshelf installed.

Author : June Payne-Palacio,Monica Theis
Publisher : Unknown
Page : 576 pages
File Size : 44,5 Mb
Release : 2013-07-23
Category : Food service management
ISBN : 1292020962

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Foodservice Management: Pearson New International Edition by June Payne-Palacio,Monica Theis Pdf

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. This 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.

Author : June Payne-Palacio,Monica Theis
Publisher : Unknown
Page : 0 pages
File Size : 51,5 Mb
Release : 2015-02-20
Category : Food service management
ISBN : 0133762750

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Foodservice Management by June Payne-Palacio,Monica Theis Pdf

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics 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.

Author : Monica Theis,June Payne-Palacio Ph.D., RD
Publisher : Pearson Higher Ed
Page : 586 pages
File Size : 42,9 Mb
Release : 2011-11-21
Category : Business & Economics
ISBN : 9780133003215

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Foodservice Management by Monica Theis,June Payne-Palacio Ph.D., RD Pdf

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. 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.

Author : Mary B. Gregoire
Publisher : Unknown
Page : 531 pages
File Size : 55,5 Mb
Release : 2013-09-12
Category : Food service management
ISBN : 9814576271

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Food Service Organizations Pearson New International Edition by Mary B. Gregoire Pdf

Author : Mary B Gregoire,Emily Vaterlaus Patten
Publisher : Unknown
Page : 0 pages
File Size : 50,7 Mb
Release : 2024
Category : Business & Economics
ISBN : 0138090939

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Foodservice Organizations by Mary B Gregoire,Emily Vaterlaus Patten Pdf

"Organizing the text around this model provides a unique design for this textbook compared with other foodservice management texts. The material in each chapter provides detailed information on how managers can efficiently and effectively transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability"--

Author : June Payne-Palacio,Monica Theis
Publisher : Prentice Hall
Page : 0 pages
File Size : 44,7 Mb
Release : 2009
Category : Food service management
ISBN : 0135008204

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Introduction to Foodservice by June Payne-Palacio,Monica Theis Pdf

For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. 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.

Author : John C. Birchfield,John Birchfield, Jr
Publisher : John Wiley and Sons
Page : 368 pages
File Size : 45,6 Mb
Release : 2007-12-04
Category : Business & Economics
ISBN : 9780471699637

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Design and Layout of Foodservice Facilities by John C. Birchfield,John Birchfield, Jr Pdf

A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance. This Third Edition features: Expanded focus on the front of the house/dining room area Updated and revised equipment chapter with new images of the latest equipment New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion Additional blueprints highlighting design trends Revised appendices that include Web references for additional information Expanded and updated glossary Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.

Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
Page : 592 pages
File Size : 51,8 Mb
Release : 2012-11-19
Category : Medical
ISBN : 9780470583746

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Foodservice Manual for Health Care Institutions by Ruby Parker Puckett Pdf

The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice— contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.

Author : Costas Katsigris,Chris Thomas
Publisher : Unknown
Page : 584 pages
File Size : 43,7 Mb
Release : 2005-03-24
Category : Business & Economics
ISBN : PSU:000056312621

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Design and Equipment for Restaurants and Foodservice by Costas Katsigris,Chris Thomas Pdf

This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.

Author : Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott
Publisher : Routledge
Page : 412 pages
File Size : 46,6 Mb
Release : 2013-01-11
Category : Business & Economics
ISBN : 9781136001222

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Food and Beverage Management by Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott Pdf

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

Author : Marian C. Spears,Mary B. Gregoire
Publisher : Prentice Hall
Page : 0 pages
File Size : 49,7 Mb
Release : 2004
Category : Cateringindustri
ISBN : 0130486892

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Foodservice Organizations by Marian C. Spears,Mary B. Gregoire Pdf

For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. Completely revised and updated, this popular text presents a comprehensive portrait of managing commercial and on-site foodservice operations. Emphasizing a "real-world" focus using the foodservice systems model as the guiding framework, the Fifth Edition boasts a new four-part organization: Part I explores the concepts of the foodservice systems model in-depth; Part II probes the functional subsystems of the transformation process procurement, production, distribution and service, safety, sanitation, and maintenance; Part III discusses management functions and linking processes, including information on leadership, decision-making, communication and marketing; Part IV concentrates on outputs of the system, and includes methods for evaluating the effectiveness of the system outputs. With a host of pedagogical aids and study resources, this text provides a solid balance of theory and practice that serves the needs of both students and instructors.

Author : Sina Faye Fowler,Bessie Brooks West
Publisher : Unknown
Page : 408 pages
File Size : 44,5 Mb
Release : 1941
Category : Cooking
ISBN : CORNELL:31924003583576

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Food for Fifty by Sina Faye Fowler,Bessie Brooks West Pdf