Foodservice Management Principles and Practices 13th Edition June Payne-Palacio

Foodservice Management Principles and Practices 13th Edition authored by June Payne-Palacio is a comprehensive guide that covers the essential principles and practices in the foodservice industry. This textbook is designed to provide students and professionals with a deep understanding of the key aspects of managing a foodservice operation successfully.

The book is divided into five parts, each focusing on different aspects of foodservice management:

1. **The Foundations**: This section covers the basics of the foodservice industry, including the foodservice commerce and the strategies involved.

2. **The Fundamentals**: It delves into crucial aspects such as food safety, facility sanitation, and safety, as well as menu planning.

3. **The Operational Aspects**: This part discusses purchasing, receiving, storage, inventory management, production, and service within a foodservice operation.

4. **The Facilities**: It explores facilities planning, design, equipment, furniture, and resource conservation in foodservice establishments.

5. **The Management Functions**: This section covers organizational design, leadership, human resource management, performance improvement, financial management, and marketing in a foodservice setting.

Moreover, the book includes appendices on the principles of basic cooking and foodservice equipment, along with an index for easy reference.

With updated information and real-world examples, this textbook serves as a valuable resource for students studying foodservice management and professionals looking to enhance their knowledge and skills in the industry.

**FAQs (Frequently Asked Questions)**

1. **Who is the author of “Foodservice Management Principles and Practices 13th Edition”?**
– The author of this book is June Payne-Palacio.

2. **What are the main sections covered in the book?**
– The book is divided into sections focusing on foundations, fundamentals, operational aspects, facilities, and management functions in the foodservice industry.

3. **Is this book suitable for students and professionals in the foodservice industry?**
– Yes, this textbook is designed to cater to the needs of both students studying foodservice management and professionals working in the industry.

**Conclusion**

In conclusion, “Foodservice Management Principles and Practices 13th Edition” is a must-have resource for anyone interested in understanding the intricacies of managing a foodservice operation. With its comprehensive coverage of key topics and practical insights, this book plays a vital role in shaping the knowledge and skills of individuals in the dynamic field of foodservice management.