Original price was: $89.99.$24.99Current price is: $24.99.
Access Foodservice Management: Principles and Practices 13th Edition Now. Discount up to 90%
| Full Title | Foodservice Management: Principles and Practices 13th Edition |
|---|---|
| Author(s) | June Payne-Palacio Ph.D., RD, Monica Theis |
| Edition | 13th Edition |
| ISBN | 9780133801101, 9780133762754, 9781292104195, 9780013270508, 9781292104201, 9780133801125, 9780133801026 |
| Publisher | Pearson |
| Format | PDF and EPUB |
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. 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 topics  Foodservice Operations for Today’s College Students 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.
Original price was: $193.98.$19.99Current price is: $19.99.
Access Foodservice Management: Principles and Practices 13th Edition Textbook now. The book is Available Online and can be Downloaded Immediately to any kind of devices.
| Full Title | Foodservice Management: Principles and Practices 13th Edition |
|---|---|
| Author(s) | June Payne-Palacio Ph.D. RD, Monica Theis |
| Edition | 13th Edition |
| ISBN-13 | 9780133762754 |
| Publisher | Pearson |
| Format | |
| Pages | 560 |
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 topics Foodservice Operations for Today’s College Students 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.
Book Instantly Available.
Safe Payment with PayPal and Stripe
24/7 Customer Service
