Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices
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Foodservice Management: Principles and Practices
J. Payne-Palacio, M. Theis
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Foodservice Management: Principles and Practices

Description

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.

Product Information
ISBN13 (SKU)
9780133762754
Title
Foodservice Management: Principles and Practices
Author
J. Payne-Palacio, M. Theis
Edition
13th
Publisher
Pearson UK
Publication Date
2015
Country of Publication
United States
Format Type
Physical
Number of Pages
560
Institutions
UNISA, University of Pretoria
Course Codes
HPM2601, VDB321
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