Foodservice Management
Foodservice Management

Author: June Payne-Palacio

Publisher:

Published: 2012

Total Pages: 0

ISBN-13: 9780135122167

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This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.

Catalog
Catalog

Author: Food and Nutrition Information Center (U.S.)

Publisher:

Published: 1974

Total Pages: 760

ISBN-13:

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Managerial Accounting for the Hospitality Industry
Managerial Accounting for the Hospitality Industry

Author: Lea R. Dopson

Publisher: Wiley Global Education

Published: 2016-11-16

Total Pages: 519

ISBN-13: 1119299381

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Following a successful debut edition, this new Second Edition of Managerial Accounting for the Hospitality Industry builds on its strengths of clear organization and the ease with which students work through it. This new edition includes more basic math support for students and a more developed inclusion of ethical considerations and global changes both in accounting systems and in the hospitality industry.

Food and Beverage Management
Food and Beverage Management

Author: Bernard Davis

Publisher: Routledge

Published: 2013-01-11

Total Pages: 412

ISBN-13: 1136001220

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This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.