Introduction to Foodservice
Eleventh edition
by June Payne-Palacio

This 11th edition of Bessie West's classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management.

Introduction to Foodservice includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.

Contents

Part 1: The Foundations

1. The Foodservice Industry
2. The Systems Approach

Part 2: The Fundamentals

3. Food Safety and HACCP
4. Cleaning, Sanitation, and Safety
5. The Menu

Part 3: The Operational Functions

6. Purchasing
7. Receiving, Storage, and Inventory
8. Production
9. Service

Part 4: The Facilities

10. Facilities Planning and Design
11. Equipment and Furnishings
12. Environmental Management

Part 5: The Management Functions

13. Organizational Design
14. Leadership
15. Human Resource Management
16. Performance Improvement
17. Accounting Procedures
18. Marketing

Appendices

• Principles of Basic Cooking
• Foodservice Equipment

Glossary
Index

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