Introduction to foodservice - Payne-Palacio, June (Pearson Prentice Hall, 2009)
Age Group: Adult
The foundations -- The foodservice industry -- The systems approach -- The fundamentals -- Food safety -- Cleaning, sanitation, and environmental safety -- The menu -- The operational functions -- Purchasing -- Receiving, storage, and inventory -- Production -- Service -- The facilities -- Facilities planning and design -- Equipment and furnishings -- Environmental management -- The management functions -- Organizational design -- Leadership -- Human resource management -- Performance improvement -- Accounting procedures -- Marketing.
Includes bibliographical references and index.
Keywords: Food service management