Description

Book Synopsis


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

Foodservice Management Principles and Practices

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    Order before 4pm today for delivery by Wed 17 Jun 2026.

    A Paperback by RD June Payne-Palacio Ph.D., Monica Theis

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      View other formats and editions of Foodservice Management Principles and Practices by RD June Payne-Palacio Ph.D.

      Publisher: Pearson Education
      Publication Date: 10/12/2015 12:00:00 AM
      ISBN13: 9781292104195, 978-1292104195
      ISBN10: 1292104198

      Description

      Book Synopsis


      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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