West and Wood's Introduction to Foodservice
For sophomore/senior-level courses in Introduction to Foodservice Management, Quantity Food Production, Purchasing for Foodservices (both food and equipment), Organization and Management of Foodservices, Facility Design and Equipment Arrangement, Financial Design and Equipment Arrangement, Food Protection and Safety, Menu Planning for Foodservices, Foodservice Marketing and Merchandising.Written specifically for the undergraduate level, this classic introduction to foodservice is readable, thorough, and concise-with a focus on the most essential material. Comprehensive, yet user-friendly, it explores all aspects and principles of foodservice management, which can be applied to all types of foodservice organizations.
- Hardback | 619 pages
- 208.3 x 251.5 x 30.5mm | 1,338.11g
- 16 Aug 2000
- Pearson Education (US)
- United States
- 9th edition
Table of contents
I. FOODSERVICE ORGANIZATIONS. 1. The Foodservice Industry. 2. Types of Foodservice Operations. II. FOODSERVICE FUNCTIONS. 3. Food Safety and HACCP. 4. The Menu. 5. Purchasing. 6. Receiving, Storage, Inventory. 7. Production. 8. Service. III. FACILITIES. 9. Cleaning, Sanitation, and Safety. 10. Environmental Management. 11. Facilities Planning and Design. 12. Equipment and Furnishings. IV. MANAGEMENT. 13. Organizational Design. 14. Human Resource Management. 15. Performance Improvement. 16. Accounting Procedures. 17. Marketing. 18. Leadership. Appendix A: Principles of Basic Cooking.. Appendix B: Foodservice Equipment.