Culinary, Hospitality, Travel & Tourism

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.

• 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.

Table of Contents

PART 1  The Foundations      

CHAPTER 1  The Foodservice Industry    

CHAPTER 2  The Systems Approach    

PART 2  The Fundamentals     

CHAPTER 3  Food Safety and HACCP  

CHAPTER 4 Cleaning, 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 Environmental Management   

PART 5 The Management Functions

CHAPTER 13 Organizational Design   

CHAPTER 14 Leadership   

CHAPTER 15 Human Resource Management   

CHAPTER 16 Performance Improvement 

CHAPTER 17 Accounting Procedures  

CHAPTER 18 Marketing  

APPENDIX A Principles of Basic Cooking  

APPENDIX B Foodservice Equipment  

GLOSSARY

INDEX

Food Service Management (Food Science)

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.

• Introduction to Foodservice, 10/E
  Payne-Palacio & Theis
  © 2005 | Prentice Hall | Cloth; 720 pages | Instock
  ISBN-10: 0130489034 | ISBN-13: 9780130489036
  Brief Description
  

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• Introduction to Foodservice, CourseSmart eTextbook, 11/E
  Payne-Palacio & Theis
  © 2009 | Prentice Hall | Electronic Book; 744 pages | Instock
  ISBN-10: 0135022096 | ISBN-13: 9780135022092
  URL: http://www.coursesmart.com
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• Package ISBN-10: 0136081819 | ISBN-13: 9780136081814
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  Payne-Palacio & Theis | ©2009 | Prentice Hall | Cloth; 744 pages
  
• ServSafe CourseBook with Online Exam Voucher, 5/E
  NRA National Restaurant Association | ©2009 | Prentice Hall | Paper; 460 pages