Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices

June R. Payne-Palacio

Monica Theis

ISBN 9781292104195
Godina Izdanja
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Dostupno u prodajnom objektu

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.

Foodservice Operations for Today’s College Students

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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Autor June R. Payne-Palacio, Monica Theis
ISBN 9781292104195
EAN 1292104198
Godina izdanja
Izdavač Pearson Education
Broj stranica 548
Format i dimenzije 216 x 274mm, mek povez