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   ÇöÀçÀ§Ä¡ : HOME > Food & Culinary  >  
Foodservice Management: Principles and Practices, Global Edition, 13/E
ÆǸŰ¡°Ý  : 46,000¿ø
Àû¸³±Ý  : 1,380Á¡
ÃâÆǻ砠: Pearson
ÀúÀÚ  : June Payne-Palacio
¹ßÇàÀÏ  : 2016
ÆäÀÌÁö ¼ö  : 552¸é
ISBN  : 9781292104195 / eText ISBN: 9781292104201
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Table of Contents

Part 1 The Foundations 1

Chapter 1 The Foodservice Industry 3

Chapter 2 The Systems Approach 33

 

 

Part 2 The Fundamentals 57

Chapter 3 Food Safety 59

Chapter 4 Facility Sanitation and Safety 93

Chapter 5 The Menu 117

 

 

Part 3 The Operational Functions 151

Chapter 6 Purchasing 153

Chapter 7 Receiving, Storage, and Inventory 186

Chapter 8 Production 202

Chapter 9 Service 228

 

 

Part 4 The Facilities 249

Chapter 10 Facilities Planning and Design 251

Chapter 11 Equipment and Furnishings 289

Chapter 12 Resource Conservation 313

 

 

Part 5 The Management Functions 331

Chapter 13 Organizational Design 333

Chapter 14 Leadership 357

Chapter 15 Human Resource Management 381

Chapter 16 Performance Improvement 411

Chapter 17 Financial Management 437

Chapter 18 Marketing 467

 

Appendix A Principles of Basic Cooking 483

Appendix B Foodservice Equipment 491

Index 511

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