Introduction to Foodservice ANNOTATION
Includes food safety, facilities mgmt, managing the finances, the menu, purchasing, distribution, etc.
FROM THE PUBLISHER
The book is divided into four parts. Part 1 provides a useful history and overview of the foodservice industry. Part 2 is the heart of the volume containing a chapter on each of the operational functions that are part of a foodservice. Part 3 focuses on the facilities. And, Part 4 ties all of the concepts together in the various aspects of management.
This book includes:
state-of-the-art approach to foodservice latest food safety and HACCP information throughout progressive case studies with critical thinking questions for practical application of chapter concepts review questions at the end of each chapter running glossary for easy access to word definitions
FROM THE CRITICS
Booknews
A text on all aspects of both noncommercial and commercial foodservice, for introductory courses in food service management. Coverage encompasses foodservice organizations, quantity food production and service, physical facilities, and organization and administration. Learning features include detailed key concepts, summaries, and review questions, plus a glossary, b&w photos, and appendices on cooking methods and equipment. This eighth edition contains new material on food safety, facilities management, and quality management, and comes with a new instructor's manual. Annotation c. by Book News, Inc., Portland, Or.
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