Foodservice Management: Principles and Practices, Global Edition (13e)

June Payne-Palacio
Pepperdine University
Monica Theis
University of Wisconsin, Madison



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.

Real-life examples and authorities:

• Up-to-date case studies at the end of each chapter cover everyfacet of the foodservice industry, such as healthcare, military, corrections, retail, schools, etc., andallow students to apply the principles presented in the chapter in a practical way.

Focus on trends and current events:

• All information has been updated to comply with the 2013 Food code.
• Addition of regulations and issues that need to be considered when buying locally addresses the widespread and growing movement to buy locally.
• Impact of new legislation such as the Affordable Care Act, Healthy Hunger-Free Kids Act, and new minimum wage laws on the foodservice industry and other legal issues that impact foodservice management, such as due process and just cause for dismissals and conflict dispute resolution and right to work.
• Section on disaster planning in Chapter 3.
• Section on microbiology in Chapter 3 adds foundational information for food safety program planning.

Up-to-date equipment information:

• Coverage of the latest in foodservice equipment design—in a thoroughly revised chapter on the topic, prepares students to work with and make decisions about the newest equipment.
• Addition of the latest in accelerated cooking technologies, such as induction and accelerated cooking ovens.
• Factors to consider when buying warewashing equipment.
• Explanation of LEED rating system and the very latest in lighting technology including LED, OLED, and LED panel lighting.

Business issues:

• Information on using social media for marketing purposes.
• Coverage of the latest employee motivation enhancement, such as employee worker engagement and leadership rounding.

Table of contents

Part 1 The Foundations 1

Chapter 1 The Foodservice Industry 3
Chapter 2 The Systems Approach 33

Part 2 The Fundamentals 57

Chapter 3 Food Safety 59
Chapter 4 Facility Sanitation and Safety 93
Chapter 5 The Menu 117

Part 3 The Operational Functions 151

Chapter 6 Purchasing 153
Chapter 7 Receiving, Storage, and Inventory 186
Chapter 8 Production 202
Chapter 9 Service 228

Part 4 The Facilities 249

Chapter 10 Facilities Planning and Design 251
Chapter 11 Equipment and Furnishings 289
Chapter 12 Resource Conservation 313

Part 5 The Management Functions 331

Chapter 13 Organizational Design 333
Chapter 14 Leadership 357
Chapter 15 Human Resource Management 381
Chapter 16 Performance Improvement 411
Chapter 17 Financial Management 437
Chapter 18 Marketing 467

Appendix A Principles of Basic Cooking 483

Appendix B Foodservice Equipment 491

Index 511