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Foodservice Management: Principles and Practices (12th Edition), by June Payne-Palacio Ph.D. RD, Monica Theis
Free Ebook Foodservice Management: Principles and Practices (12th Edition), by June Payne-Palacio Ph.D. RD, Monica Theis
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FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e is today’s most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services.
- Sales Rank: #124194 in Books
- Published on: 2011-02-25
- Original language: English
- Number of items: 1
- Dimensions: 10.90" h x 1.00" w x 8.50" l, 2.87 pounds
- Binding: Hardcover
- 600 pages
Most helpful customer reviews
8 of 8 people found the following review helpful.
Just buy Introduction to Foodservice
By Shaun
Bought this book and Introduction to Foodservice both written by the same people, and it's has, literally whole chapters that are word for word. So just save your self a lot of money and buy a used copy of Introduction to Foodservice.
3 of 3 people found the following review helpful.
Okay.
By Hey You
I found the book to be okay. It seemed to drag in places. The pictures are in black and white. The thing I liked the best about the book was that it had the terms in the margins of the chapters.
1 of 1 people found the following review helpful.
Okay.
By Booky
Book is helpful overall but so wordy! It uses all these technicial words and repeats the same things over and over but with different words each time. It becomes redundant after a while so I would recommend buying a book that is more direct, succint, and straight to the point. Otherwise, it provides a good general overview of the food service industry. Quite technical as well.
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