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.
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.
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