Introduction to Foodservice (11th Edition)

Introduction to Foodservice (11th Edition) Review

For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service.

 

This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.

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Introduction to Professional Foodservice

Introduction to Professional Foodservice Review

One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing. Read more...

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West and Wood's Introduction to Foodservice (9th Edition)

West and Wood's Introduction to Foodservice (9th Edition) Review

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. Read more...

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