NU Learning Resource Center OPAC catalog › Details for: Foodservice management : principles and practices /

Normal view MARC view ISBD view

Foodservice management : principles and practices / June Payne-Palacio and Monica Theis

By: Payne-Palacio, June [author]Contributor(s): Theis, Monica [author]Material type: Text

TextPublication details: Singapore : Pearson Education South Asia Pte Ltd, c2015Edition: Thirteenth editionDescription: 545 pages ; 27 cmISBN: 9789814718165Subject(s): FOOD SERVICE MANAGEMENT | LOC classification: TX 943 .P39 2015

Contents:

1. The foundations -- 2. The fundamentals -- 3. The operational functions -- 4. The facilities -- 5. The management functions

Summary: "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."

Item type:

Books

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 3 )
Comments ( 0 )

Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 943 .P39 2015 (Browse shelf (Opens below))	c.1	Available		NULIB000016051

Browsing National University - Manila shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)

Previous								Next
Previous	GC TX 943 .H39 2000 Food and drink service : levels 1 and 2 /	GC TX 943 .K68 2008 Management by menu /	GC TX 943 .P39 2005 Foodservice Management / June Payne-Palacio and Monica Theis	GC TX 943 .P39 2015 Foodservice management : principles and practices /	GC TX 943 .V47 2013 Catering and food production /	GC TX 945 .B37 2010 Successful restaurant design /	GC TX 945 .C65 2016 Restaurant /	Next

Includes index.

1. The foundations --
2. The fundamentals --
3. The operational functions --
4. The facilities --
5. The management functions

"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."

There are no comments on this title.

to post a comment.