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.
This 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.
Foodservice Management: Principles & Practices 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.
Contents
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
Key Features
- Authored by leading industry experts—including authors who work in the industry and teach this content in university settings.
- Logical flow of material—organized to help students build knowledge one key concept at a time, with chapter introductions that link directly to previous chapters.
- Extensive use of graphics and photos—making the text more visually interesting and easier to understand.
- Case studies—supported by questions designed for reflection.
- Review questions at the end of each chapter—pinpointing key concepts and providing study review or testing.
- Critical Thinking questions—challenging the student to think conceptually in applying the concepts to real-world situations.
- Key terms in boldface, with definitions in margins—clearly explaining key terms.
New To This Edition
- New! Focus on sustainability in each chapter–covering crucial new issues that influence every aspect of foodservice management.
- New! Case study built into the entire book, based on the actual University of Wisconsin, Madison University Dining Services operation–demonstrating how large-scale campus foodservice operations actually work.
- New! Foodservice industry timeline–tracing the origins of many of today’s leading restaurants, and ending with the industry’s latest innovations, with chapter content embedded in the timeline.
- Updated! Coverage of the latest trends and industry statistics–relating to the foodservice industry, food safety, equipment and design, performance improvement techniques, financial management, and more.
- Improved! Extensive new coverage of food safety–including changes in federal food safety legislation; the 2009 Food Code; HACCP updates based on FDA’s latest manuals; and updated coverage of foodborne pathogens and illnesses.
- Expanded! More extensive discussion of the systems model–introduced in Chapter 2 and then reintroduced in each chapter.
- New! All-new graphics–many created by a leading foodservice design consultant who specializes in college and university foodservice facilities.
- New! Coverage of the latest in foodservice equipment design–in a thoroughly revised chapter on the topic.
- New! State-of-the-art performance improvement techniques–including Six Sigma, Lean Six Sigma, and the PDCA cycle.
- Expanded! More depth on accounting and finance–including the purpose, branches, and uniform systems of accounting; Generally Accepted Accounting Principles; financial statements, and financial analysis.
- New! Key concepts–now highlighted throughout each chapter.
- Improved! Greater focus on culinary issues–reflecting important changes in consumer expectations.
Book Details
- Hardcover: 600 pages
- Publisher: Prentice Hall; 12 edition (© 2012)
- Language: English
- ISBN-10: 0135122163
- ISBN-13: 978-0135122167
- Product Dimensions: 10.9 x 8.7 x 1 inches
List Price: $101.33