Introduction to Foodservice: International Edition
Autor June Payne-Palacio, Ph.D., RD, Monica Theisen Limba Engleză Paperback – 18 dec 2008
This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.
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Specificații
ISBN-13: 9780137019854
ISBN-10: 0137019858
Pagini: 744
Dimensiuni: 203 x 254 mm
Greutate: 1.31 kg
Ediția:11Nouă
Editura: Pearson Education
Colecția Pearson Education
Locul publicării:Upper Saddle River, United States
ISBN-10: 0137019858
Pagini: 744
Dimensiuni: 203 x 254 mm
Greutate: 1.31 kg
Ediția:11Nouă
Editura: Pearson Education
Colecția Pearson Education
Locul publicării:Upper Saddle River, United States
Cuprins
Table of Contents
PART 1 The Foundations
CHAPTER 1 The Foodservice Industry
CHAPTER 2 The Systems Approach
PART 2 The Fundamentals
CHAPTER 3 Food Safety and HACCP
CHAPTER 4 Cleaning, Sanitation, and Safety
CHAPTER 5 The Menu
PART 3 The Operational Functions
CHAPTER 6 Purchasing
CHAPTER 7 Receiving, Storage, and Inventory
CHAPTER 8 Production
CHAPTER 9 Service
PART 4 The Facilities
CHAPTER 10 Facilities Planning and Design
CHAPTER 11 Equipment and Furnishings
CHAPTER 12 Environmental Management
PART 5 The Management Functions
CHAPTER 13 Organizational Design
CHAPTER 14 Leadership
CHAPTER 15 Human Resource Management
CHAPTER 16 Performance Improvement
CHAPTER 17 Accounting Procedures
CHAPTER 18 Marketing
APPENDIX A Principles of Basic Cooking
APPENDIX B Foodservice Equipment
GLOSSARY
INDEX
PART 1 The Foundations
CHAPTER 1 The Foodservice Industry
CHAPTER 2 The Systems Approach
PART 2 The Fundamentals
CHAPTER 3 Food Safety and HACCP
CHAPTER 4 Cleaning, Sanitation, and Safety
CHAPTER 5 The Menu
PART 3 The Operational Functions
CHAPTER 6 Purchasing
CHAPTER 7 Receiving, Storage, and Inventory
CHAPTER 8 Production
CHAPTER 9 Service
PART 4 The Facilities
CHAPTER 10 Facilities Planning and Design
CHAPTER 11 Equipment and Furnishings
CHAPTER 12 Environmental Management
PART 5 The Management Functions
CHAPTER 13 Organizational Design
CHAPTER 14 Leadership
CHAPTER 15 Human Resource Management
CHAPTER 16 Performance Improvement
CHAPTER 17 Accounting Procedures
CHAPTER 18 Marketing
APPENDIX A Principles of Basic Cooking
APPENDIX B Foodservice Equipment
GLOSSARY
INDEX
Caracteristici
New to this Edition:
New! Updated to reflect current social, economic, technological, and political factors impacting foodservice operations.
· Addresses factors affecting growth, trends in foodservice and challenges facing the foodservice industry.
· Includes new photographs and illustrations that demonstrate the latest practices.
New! More on the culinary aspects of foodservice management–appears in this edition.
· Devotes more attention to food to reflect its increasing importance in food service management.
New! Discussion of the systems approach is expanded–see Chapter 2 and the end of each chapter.
· Encourages students to apply chapter concepts to systems management.
· Addresses the systems concept early in the text and reinforces the approach throughout.
New! The latest on food processing technology is addressed in three chapters–see Chapter 3, 6, 11.
· Shows how new food processing technology impacts food safety, purchasing, and equipment.
Hallmark Features: All aspects of foodservice management are covered–in one single volume. · Provides content on every aspect necessary to manage a foodservice operation, including facility design and equipment selection.
All sectors of foodservice management are addressed–including restaurants, colleges and universities, school foodservice, clubs and other social organizations, hospitals, nursing homes, health care centers and more!
· Offers readers a chance to see the variety of environments where administrative dietetics professionals and food service managers are employed.
· Provides coverage of both noncommercial and commercial applications.
Coverage of the contemporary foodservice environment is considered–including the shift from strictly not-for profit to retail profit centers.
· Discusses the incorporation of retail profit centers (such as a la carte lines, coffee bars, vending machines etc.) within traditional not-for-profit institutions.
Application-oriented features–end each chapter reinforce how concepts apply to realistic situations. Look for the following:
· Practice-based situations and scenarios
· Application sections at the end of each chapter
· Critical thinking questions that promote learning and reflection
Two resource appendices–provide additional information on cooking applications and foodservice equipment.
· Gives readers an easy tool to reference throughout their educational and professional careers.
New! Updated to reflect current social, economic, technological, and political factors impacting foodservice operations.
· Addresses factors affecting growth, trends in foodservice and challenges facing the foodservice industry.
· Includes new photographs and illustrations that demonstrate the latest practices.
New! More on the culinary aspects of foodservice management–appears in this edition.
· Devotes more attention to food to reflect its increasing importance in food service management.
New! Discussion of the systems approach is expanded–see Chapter 2 and the end of each chapter.
· Encourages students to apply chapter concepts to systems management.
· Addresses the systems concept early in the text and reinforces the approach throughout.
New! The latest on food processing technology is addressed in three chapters–see Chapter 3, 6, 11.
· Shows how new food processing technology impacts food safety, purchasing, and equipment.
Hallmark Features: All aspects of foodservice management are covered–in one single volume. · Provides content on every aspect necessary to manage a foodservice operation, including facility design and equipment selection.
All sectors of foodservice management are addressed–including restaurants, colleges and universities, school foodservice, clubs and other social organizations, hospitals, nursing homes, health care centers and more!
· Offers readers a chance to see the variety of environments where administrative dietetics professionals and food service managers are employed.
· Provides coverage of both noncommercial and commercial applications.
Coverage of the contemporary foodservice environment is considered–including the shift from strictly not-for profit to retail profit centers.
· Discusses the incorporation of retail profit centers (such as a la carte lines, coffee bars, vending machines etc.) within traditional not-for-profit institutions.
Application-oriented features–end each chapter reinforce how concepts apply to realistic situations. Look for the following:
· Practice-based situations and scenarios
· Application sections at the end of each chapter
· Critical thinking questions that promote learning and reflection
Two resource appendices–provide additional information on cooking applications and foodservice equipment.
· Gives readers an easy tool to reference throughout their educational and professional careers.
Caracteristici noi
New to this Edition:
New! Updated to reflect current social, economic, technological, and political factors impacting foodservice operations.
· Addresses factors affecting growth, trends in foodservice and challenges facing the foodservice industry.
· Includes new photographs and illustrations that demonstrate the latest practices.
New! More on the culinary aspects of foodservice management–appears in this edition.
· Devotes more attention to food to reflect its increasing importance in food service management.
New! Discussion of the systems approach is expanded–see Chapter 2 and the end of each chapter.
· Encourages students to apply chapter concepts to systems management.
· Addresses the systems concept early in the text and reinforces the approach throughout.
New! The latest on food processing technology is addressed in three chapters–see Chapter 3, 6, 11.
· Shows how new food processing technology impacts food safety, purchasing, and equipment.
New! Updated to reflect current social, economic, technological, and political factors impacting foodservice operations.
· Addresses factors affecting growth, trends in foodservice and challenges facing the foodservice industry.
· Includes new photographs and illustrations that demonstrate the latest practices.
New! More on the culinary aspects of foodservice management–appears in this edition.
· Devotes more attention to food to reflect its increasing importance in food service management.
New! Discussion of the systems approach is expanded–see Chapter 2 and the end of each chapter.
· Encourages students to apply chapter concepts to systems management.
· Addresses the systems concept early in the text and reinforces the approach throughout.
New! The latest on food processing technology is addressed in three chapters–see Chapter 3, 6, 11.
· Shows how new food processing technology impacts food safety, purchasing, and equipment.