Foodservice Management: Principles and Practices, Global Edition

In Stock

R1,045.00

Available on back-order

SKU: 9781292104195 Category:
Author :

,

Edition:

Pages :

Course codes:

,

Availability

3-4 WEEKS

Product Description

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.

Foodservice Operations for Today’s College Students

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. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.

Additional information

Author :

,

Edition:

Pages :

Course codes:

,

Availability

3-4 WEEKS

X