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ISBN-10 013512218XISBN-13 9780135122181
ISBN-10 0135122163ISBN-13 9780135122167
Author(s): June Payne-Palacio; Monica Theis
Publisher: Prentice Hall
Copyright year: © 2012 Pages: 600

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.

This is today’s most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. It still concentrates on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now sustainability throughout, and offers greater emphasis on culinary issues. It also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services.