Foodservice Management Principles and Practices(12th edition)

Book details

Book Price $0 : Foodservice Management: Principles and Practices by June Payne-Palacio and Monica Theis is a comprehensive guide for aspiring and current food service professionals aiming to excel in management roles. This 12th edition delves deeply into the strategic, financial, and operational principles essential for successful foodservice management. The book extensively covers menu planning, procurement, food production, and service design, all anchored in real-world applications. Key themes include the integration of sustainability practices, effective resource management, and the importance of leadership in hospitality. The authors skillfully weave in crucial technical terms, such as cost control, quality management, and customer satisfaction, providing readers with a robust understanding of the operational framework within foodservice establishments. An exhaustive 'table of content' serves as a navigational tool, guiding through various management practices, operational and human resources strategies. This edition also offers a 'solution manual' and 'answer key' for those seeking an enriched understanding of complex concepts, making it a valuable resource for both students and professionals aiming for a thorough comprehension of the industry. The book is highly praised for its clear articulation and practical approach, garnering positive reception for effectively bridging academic theory and industry practice. In the evolving landscape of foodservice management, understanding interdisciplinary linkages is crucial. Concepts like menu engineering, sustainable food practices, fiscal management in foodservices, and human resource optimization are imperative for growth and adaptation in this dynamic field. A cheap and practical manual perfect for mastering difficult concepts without expensive tutors. See more