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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.

Foodservice Operations for Today’s College Students

Authored by leading industry experts with years of teaching experience, the 13th Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organised for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.

Foodservice Management: Principles and Practices

Part 1 The Foundations 1

Chapter 1 The Foodservice Industry 3

Chapter 2 The Systems Approach 33

Part 2 The Fundamentals 57

Chapter 3 Food Safety 59

Chapter 4 Facility Sanitation and Safety 93

Chapter 5 The Menu 117

Part 3 The Operational Functions 151

Chapter 6 Purchasing 153

Chapter 7 Receiving, Storage, and Inventory 186

Chapter 8 Production 202

Chapter 9 Service 228

Part 4 The Facilities 249

Chapter 10 Facilities Planning and Design 251

Chapter 11 Equipment and Furnishings 289

Chapter 12 Resource Conservation 313

Part 5 The Management Functions 331

Chapter 13 Organizational Design 333

Chapter 14 Leadership 357

Chapter 15 Human Resource Management 381

Chapter 16 Performance Improvement 411

Chapter 17 Financial Management 437

Chapter 18 Marketing 467

Appendix A Principles of Basic Cooking 483

Appendix B Foodservice Equipment 491

Index 511