Click Here to Download: https://ouo.io/tFjgb2 Foodservice Management Principles and Practices By: June Payne-Palacio Ph.D., RD; Monica Theis Publisher: Pearson Print ISBN: 9780133762754, 0133762750 eText ISBN: 9780133801101, 0133801101 Edition: 13th Copyright year: 2016 Format: EPUB Available from $ 34.99 USD SKU 9780133801101R180 This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. 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. Additional ISBNs 9780133801125, 9780133801026, 0133801128
