Description: Foodservice Operations for Today’s College StudentsAuthored 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.
Price: 69.99 USD
Location: East Haven, Connecticut
End Time: 2024-05-11T02:20:05.000Z
Shipping Cost: 4.95 USD
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Item Specifics
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Country/Region of Manufacture: United States
Publication Name: Pearson
Subject Area: Culinary Arts, Foodservice, Hospitality
Format: Paperback
Educational Level: Adult & Further Education, Vocational School
Type: Textbook
Author: June Payne-Palacio Ph.D. RD, Monica Theis
Subject: Culinary Arts, Management
Publication Year: 2016
Language: English
Publisher: Pearson
Level: Intermediate, Advanced
