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. This edition has been updated to reflect new trends in sustainability and food safety issues.
Features
Up-to-date case studies at the end of each chapter cover everyfacet of the foodservice industry, such as healthcare, military, corrections, retail, schools, etc., andallow students to apply the principl
Key terms are boldfaced, with definitions in the margins, so students understand key terms immediately and jargon never becomes an obstacle to understanding.
Key concepts are highlighted throughout each chapter, helping readers focus on the most important concepts they need to understand, and review more efficiently.
Review questions at the end of each chapter pinpoint key concepts for review, helping students confirm their understanding before moving forward.
Critical-Thinking questions challenge students to think conceptually in applying the concepts to real-world situations and promote deeper understanding and synthesis of the material.
es presented in the chapter in a practical way.
Extensive discussion of the systems model helps students understand how all the elements of foodservice operations fit together.
State-of-the-art performance improvement techniques, including Six Sigma, Lean Six Sigma, and the PDCA cycle, help students participate successfully in crucially important performance improvement initiatives that can keep foodservice operations profitable and viable.
In-depth information on accounting and finance, including the purpose, branches, and uniform systems of accounting; Generally Accepted Accounting Principles; financial statements, and financial analysis gives students the background they need to work with or in financial management in foodservice operations.
NEW! Information on using social media for marketing purposes.
NEW! Coverage of the latest employee motivation enhancement, such as employee worker engagement and leadership rounding.
About the Author
June Payne-Palacio, Pepperdine University
Monica Theis, University of Wisconsin, Madison
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
