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Foodservice Management: Principles and Practices (12th Edition)
US $12.48
Approximately£9.25
Condition:
“Satisfaction Guaranteed! 100% Money Back Guarantee.Book is in typical used-Good Condition. Will show ”... Read moreAbout condition
Good
A book that has been read, but is in good condition. Minimal damage to the book cover eg. scuff marks, but no holes or tears. If this is a hard cover, the dust jacket may be missing. Binding has minimal wear. The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. No highlighting of text, no writing in the margins, and no missing pages. See the seller’s listing for full details and description of any imperfections.
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Postage:
US $3.97 (approx £2.94) USPS Media MailTM.
Located in: Multiple Locations, United States
Delivery:
Estimated between Fri, 25 Jul and Thu, 31 Jul to 94104
Returns:
30 days return. Seller pays for return postage.
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eBay item number:283528434834
Item specifics
- Condition
- Good
- Seller notes
- ISBN
- 9780135122167
About this product
Product Identifiers
Publisher
Prentice Hall PTR
ISBN-10
0135122163
ISBN-13
9780135122167
eBay Product ID (ePID)
102869418
Product Key Features
Number of Pages
600 Pages
Language
English
Publication Name
Foodservice Management : Principles and Practices
Subject
Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Publication Year
2011
Features
Revised
Type
Textbook
Subject Area
Business & Economics
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
45.9 Oz
Item Length
10.9 in
Item Width
8.5 in
Additional Product Features
Edition Number
12
Intended Audience
College Audience
LCCN
2010-049285
Dewey Edition
23
Dewey Decimal
647.95068
Table Of Content
PART I. THE FOUNDATIONS 1. The Foodservice Industry 2. The Systems Approach PART II. THE FUNDAMENTALS 3. Food Safety 4. Cleaning, Sanitation, and Environmental Safety 5. The Menu PART III. THE OPERATIONAL FUNCTIONS 6. Purchasing 7. Receiving, Storage, and Inventory 8. Production 9. Service PART IV. THE FACILITIES 10. Facilities Planning and Design 11. Equipment and Furnishings 12. Environmental Management PART V. THE MANAGEMENT FUNCTIONS 13. Organizational Design 14. Leadership 15. Human Resource Management 16. Performance Improvement 17. Financial Management 18. Marketing APPENDIX A. Principles of Basic Cooking APPENDIX B. Foodservice Equipment INDEX
Edition Description
Revised edition
Synopsis
FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e is today s most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison s University Dining Services. ", FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison's University Dining Services.
LC Classification Number
TX911.3.M27
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- 2***g (545)- Feedback left by buyer.Past 6 monthsVerified purchaseExcellent packing, fair price, condition was a LOT BETTER than described. Quick ship, great seller !!
- o***a (2165)- Feedback left by buyer.Past 6 monthsVerified purchaseStunning MA book! I sat for hours looking at it. Fast Shipping, fabulous condition, high quality item, well packaged, Item as described, great value! I recommend this wonderful seller! A+++Transaction. Thank you!
- k***k (439)- Feedback left by buyer.Past 6 monthsVerified purchaseGood quality. Good clean condition. Good value. Clean very good appearance. Item was well packaged and shipped on time. Item arrived undamaged. Item as described. Thanks seller.
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Seller Feedback (4,704)
- 2***g (545)- Feedback left by buyer.Past 6 monthsVerified purchaseExcellent packing, fair price, condition was a LOT BETTER than described. Quick ship, great seller !!
- o***a (2165)- Feedback left by buyer.Past 6 monthsVerified purchaseStunning MA book! I sat for hours looking at it. Fast Shipping, fabulous condition, high quality item, well packaged, Item as described, great value! I recommend this wonderful seller! A+++Transaction. Thank you!
- k***k (439)- Feedback left by buyer.Past 6 monthsVerified purchaseGood quality. Good clean condition. Good value. Clean very good appearance. Item was well packaged and shipped on time. Item arrived undamaged. Item as described. Thanks seller.