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 up

One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial a

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisin

This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Th

Presents the basic principles of foodservice management, which can be applied to all types of foodservice organizations. Reflects the impact of current social,