Title
Foodservice Management: Principles And Practices
Sold by Ergodebooks, an authorized reseller.
Returns accepted within 30 days | support@ergodebooks.com
Shipping Information
- Free Standard Shipping — United States only
- Processing Time: 1–3 business days
- Estimated Delivery: 3–5 business days after dispatch
- Double-boxed, fully insured & discreetly packaged
- Tracking number sent via email once dispatched
- Orders over $250 require signature upon delivery. Taxes calculated at checkout.
Returns & Refund
Returns accepted within 30 days of delivery.
Damaged or Defective Item
Free return shipping + replacement or full refund
Wrong Item Received
Free return shipping + replacement or full refund
Change of Mind
Return shipping at customer's expense · 25% restocking fee applies
Payment Option
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 Topicsfoodservice Operations For Todays College Studentsauthored By Leading Industry Experts With Years Of Teaching Experience, The Thirteenth 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 Reallife 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 Organized For Maximum Student Engagement And Understanding. This Edition Has Been Updated To Reflect New Trends In Sustainability And Food Safety Issues.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of 'Foodservice Management: Principles and Practices'? A: The book provides a comprehensive overview of foodservice operations, covering topics such as food safety, human resources, finance, marketing, and menu planning, making it suitable for students in hospitality management.
- Q: Who is the author of this book? A: The author of 'Foodservice Management: Principles and Practices' is June Payne-Palacio, Ph.D., RD, who is recognized for her expertise in the field.
- Q: How many pages does the book have? A: The book has a total of 560 pages, providing extensive coverage of foodservice management topics.
- Q: What edition is this book and when was it published? A: This is the Thirteenth Edition of the book, which was published on February 20, 2015.
- Q: Is this book suitable for beginners in foodservice management? A: Yes, the book is designed for college students and those new to foodservice management, making complex concepts accessible and easy to understand.
- Q: What type of binding does this book have? A: The book is available in hardcover binding, which provides durability for frequent use.
- Q: Does this book include case studies? A: Yes, the text is filled with real-life case studies that help illustrate the practical applications of foodservice management principles.
- Q: Are there any updates related to sustainability in this edition? A: Yes, the Thirteenth Edition has been updated to reflect new trends in sustainability and food safety issues relevant to the foodservice industry.
- Q: What are the main topics covered in the book? A: Main topics include food safety, human resources, financial management, equipment design, marketing, and menu planning.
- Q: What is the condition of the book? A: The book is in new condition, ensuring that readers receive a quality product.