Description

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 such as food safety, human resources, finance, equipment, design and marketing, and filled with real-life case studies, this text gives 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.

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