Description
PEARSON INDIA Foodservice Management Principles And Practices 13Th Edition by Monica Pawlan
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. This edition has been updated to reflect new trends in sustainability and food safety issues.
Table of Content:
Part 1 The Foundations Chapter 1 The Foodservice Industry Chapter 2 The Systems Approach Part 2 The Fundamentals Chapter 3 Food Safety Chapter 4 Facility Sanitation and Safety Chapter 5 The Menu Part 3 The Operational Functions Chapter 6 Purchasing Chapter 7 Receiving, Storage, and Inventory Chapter 8 Production Chapter 9 Service Part 4 The Facilities Chapter 10 Facilities Planning and Design Chapter 11 Equipment and Furnishings Chapter 12 Resource Conservation Part 5 The Management Functions Chapter 13 Organizational Design Chapter 14 Leadership Chapter 15 Human Resource Management Chapter 16 Performance Improvement Chapter 17 Financial Management Chapter 18 Marketing Appendix A Principles of Basic Cooking Appendix B Foodservice Equipment Index
Salient Features:
Up-to-date case studies at the end of each chapter cover everyfacet of the foodservice industry, such as healthcare, military, corrections, retail, schools, etc., andallow students to apply the principl
Key terms are boldfaced, with definitions in the margins, so students understand key terms immediately and jargon never becomes an obstacle to understanding.
Key concepts are highlighted throughout each chapter, helping readers focus on the most important concepts they need to understand, and review more efficiently.
Review questions at the end of each chapter pinpoint key concepts for review, helping students confirm their understanding before moving forward.
Critical-Thinking questions challenge students to think conceptually in applying the concepts to real-world situations and promote deeper understanding and synthesis of the material.
es presented in the chapter in a practical way.
Extensive discussion of the systems model helps students understand how all the elements of foodservice operations fit together.
State-of-the-art performance improvement techniques, including Six Sigma, Lean Six Sigma, and the PDCA cycle, help students participate successfully in crucially important performance improvement initiatives that can keep foodservice operations profitable and viable.
In-depth information on accounting and finance, including the purpose, branches, and uniform systems of accounting; Generally Accepted Accounting Principles; financial statements, and financial analysis gives students the background they need to work with or in financial management in foodservice operations.
NEW! Information on using social media for marketing purposes.
NEW! Coverage of the latest employee motivation enhancement, such as employee worker engagement and leadership rounding.