Prentice Hall

Culinary, Hospitality, Travel & Tourism



Introduction to Foodservice, 10/E
June Payne-Palacio, Ph.D., RD, Pepperdine University
Monica Theis, University of Wisconsin, Madison

ISBN-10: 0130489034
ISBN-13: 9780130489036

Publisher: Prentice Hall
Copyright: 2005
Format: Cloth; 720 pp
Published: 07/21/2004

Suggested retail price: $98.00
Not available for purchase at this time.

For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service.

This 10th edition of a classic text has been thoroughly revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.

  • Readability—Easy to read, interesting, and understandable.

    • Combines tables, charts, and text to present even the most difficult concepts in a logical, and often step-by-step format.

  • Comprehensive, yet succinct coverage—Logical flow of topics.

    • Provides content on every aspect necessary to manage a foodservice operation, including facility design and equipment selection.

  • Enhanced pedagogy—The Running case study and end-of-chapter critical thinking questions.

    • Allow students to apply the concepts presented in each chapter, challenging students to think conceptually.

  • Completely updated in content and references.
  • Expanded discussion of the systems approach—The model is included at the end of each chapter.

    • Encourages students to apply the chapter concept to systems management.

I. THE FOUNDATIONS.

 1. The Foodservice Industry.

 2. The Systems Approach.

II. THE FUNDAMENTALS.

 3. Food Safety and HACCP.

 4. Cleaning, Sanitation and Safety.

 5. The Menu.

III. THE OPERATIONAL FUNCTIONS.

 6. Purchasing.

 7. Receiving, Storage and Inventory.

 8. Production.

 9. Service.

IV. THE FACILITIES.

10. Environmental Management.

11. Facilities Planning and Design.

12. Equipment and Furnishings.

V. THE MANAGEMENT FUNCTIONS.

13. Leadership.

14. Organizational Design.

15. Quality Management.

16. Human Resource Management.

17. Accounting Procedures.

18. Marketing.

Appendix A: Cooking Principles.

Appendix B: Foodservice Equipment.

    For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service.

     

    This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.

  • 0135008204Introduction to Foodservice, 11/E
    Payne-Palacio & Theis
    © 2009 | Prentice Hall | Cloth; 744 pages | Instock
    ISBN-10: 0135008204 | ISBN-13: 9780135008201
    Brief Description | Buy from myPearsonStore

Introduction to Foodservice, Tenth Edition is a practice-based textbook designed specifically for students studying foodservice management in four-year degree programs or technical colleges. The material is appropriate for higher education programs in dietetics, foodservice administration, and hospitality management. The text includes the essential information to understand and manage any type of foodservice operation in both the commercial and noncommercial sectors of the foodservice industry.

The book is organized into five parts. Part 1 provides an informative, historical overview of the foodservice industry and a review of foodservice as a system. Part 2 presents the fundamentals of foodservice that form the foundation of any operation. Included are chapters on food safety and menu planning. Part 3 serves as the heart of the text by providing a description of each functional operation of a foodservice operation in relation to the systems model. Part 4 emphasizes the physical plant and covers facility design, equipment, and environmental management. The book concludes with Part 5, which is a presentation of the linking processes used to manage foodservice operations. Included here are chapters on leadership, performance improvement, and marketing.

Unique features of this book include:
  • Integration of the systems model into each chapter
  • The latest information on food safety and HACCP
  • A progressive case study with critical thinking questions for practical application of chapter contents
  • A list of review questions at the end of each chapter
  • A running glossary for easy access to word definitions
  • A 16-page four color insert

View a Sample Chapter PDF:

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