Authored 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 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 organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.

作者简介

June Payne-Palacio Ph.D., RD

The winner of the California Dietetic Association’s Carol Hayes Torio Award for Excellence in Management Dietetics, June Payne-Palacio has extensive recognition and experience in all areas of management dietetics. After 15 years of dietetic practice and teaching, she returned to academia to complete her doctorate in Institutional Management at Kansas State University.

Palacio has served as professor at Mills College, Kapi’olani College, University of Hawaii, Kansas State University, California State University at Los Angeles, California State University at Long Beach, and Pepperdine University. In July 2008, she retired after 23 years at Pepperdine University, where she held the Flora Laney Thornton Endowed Chair in Nutritional Science and was the recipient of the Luckman Distinguished Teaching Award.

Monica Theis, M.S., RD

Monica Theis is a senior lecturer at The University of Wisconsin-Madison in the Department of Food Science. She is a registered dietitian and specialist in Food and Food Systems Management. She began her career as an administrative dietitian at The University of Wisconsin Hospital and Clinics and spent three years as director of food and nutrition services for a 120-bed long-term care facility before joining the faculty and staff in The Department of Food Science in 1990.

Designed for easy understanding: Logical flow of material and Extensive use of graphics and photos.

Real-life examples and authorities.

Focus on trends and current events.