Foodservice Management: Pearson New International Edition
Principles and Practices
12e édition
Spécifications
- Éditeur
- Pearson Education
- Édition
- 12
- Auteur
- June Payne-Palacio, Monica Theis,
- Langue
- anglais
- BISAC Subject Heading
- BUS081000 BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism
- BIC subject category (UK)
- TTVC Hotel & catering trades
- Code publique Onix
- 05 Enseignement supérieur
- Date de première publication du titre
- 01 novembre 2013
- Subject Scheme Identifier Code
- Classification thématique Thema: Industries touristique, hôtelière et de la restauration
VitalSource eBook
- Date de publication
- 01 novembre 2013
- ISBN-13
- 9781292034218
- Ampleur
- Nombre de pages de contenu principal : 576
- Code interne
- 1292034211
- Protection technique e-livre
- DRM
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Sommaire
PART I. THE FOUNDATIONS
1. The Foodservice Industry
2. The Systems Approach
PART II. THE FUNDAMENTALS
3. Food Safety
4. Cleaning, Sanitation, and Environmental Safety
5. The Menu
PART III. THE OPERATIONAL FUNCTIONS
6. Purchasing
7. Receiving, Storage, and Inventory
8. Production
9. Service
PART IV. THE FACILITIES
10. Facilities Planning and Design
11. Equipment and Furnishings
12. Environmental Management
PART V. THE MANAGEMENT FUNCTIONS
13. Organizational Design
14. Human Resource Management
15. Leadership
16. Performance Improvement
17. Financial Management
18. Marketing
APPENDIX A. Principles of Basic Cooking
APPENDIX B. Foodservice Equipment
INDEX