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

Half 1 The Foundations
Chapter 1 The Foodservice Commerce
Chapter 2 The Strategies Technique

Half 2 The Fundamentals 
Chapter 3 Meals Safety
Chapter 4 Facility Sanitation and Safety
Chapter 5 The Menu

Half 3 The Operational Options 
Chapter 6 Shopping for
Chapter 7 Receiving, Storage, and Inventory
Chapter 8 Manufacturing
Chapter 9 Service

Half 4 The Facilities
Chapter 10 Facilities Planning and Design
Chapter 11 Instruments and Furnishings
Chapter 12 Helpful useful resource Conservation

Half 5 The Management Options
Chapter 13 Organizational Design
Chapter 14 Management
Chapter 15 Human Helpful useful resource Management
Chapter 16 Effectivity Enchancment
Chapter 17 Financial Management
Chapter 18 Promoting

Appendix A Principles of Elementary Cooking
Appendix B Foodservice Instruments

Index 511