Foodservice Management: Principles And Practices, Global Edition Av June Ph.D. Rd Payne-Palacio, Monica Theis

<p><em>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.</em></p><p><strong>Foodservice Operations for Today¿s College Students</strong></p><p>Authored by leading industry experts with years of teaching experience, the <strong>13th Edition</strong> of <strong><em>Foodservice Management: Principles and Practices</em></strong> 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 organised for maximum student engagement and understanding.