Multi-purpose Quantity: Food Production, Planning, And Management, 3e Series [r97ejPXa]

Master the Art of Foodservice Management

"Quantity Food Production, Planning, and Management, 3e" is a comprehensive guide for aspiring and experienced foodservice managers. This revised edition of the classic text is designed to equip professionals with the knowledge and skills necessary to navigate the dynamic and challenging landscape of the foodservice industry. With a focus on both technical skills and strategic management, this book is an essential resource for anyone looking to excel in culinary and hospitality management.

• Comprehensive Coverage: The Third Edition features 80% new content, addressing current trends and industry developments.
• Practical Approach: Beyond technical skills, the book delves into real-world scenarios and challenges faced by foodservice operators.
• Updated Content: New sections on employee productivity, Total Quality Management, and cultural diversity ensure relevance and practicality.

Robust and Detailed Content

"Quantity Food Production, Planning, and Management, 3e" is a hardback book with 512 pages, offering in-depth knowledge and practical insights. The dimensions of the book are 193.04x238.76x33.02mm, making it a convenient and durable reference for busy professionals. The book is published by Wiley, a trusted name in publishing, ensuring the highest quality and reliability of the content.

• Logical Organization: Each chapter focuses on a separate element of successful hospitality operations management.
• Visual Aids: The book includes 50 photographs to enhance understanding and visual learning.
• Enhanced Learning: New chapter review questions, case studies, vocabulary terms, and references are included to aid in comprehension and retention.

Target Audience and Practical Applications

"Quantity Food Production, Planning, and Management, 3e" is an indispensable resource for culinary and hospitality professionals, students, and anyone interested in the foodservice industry. The book's practical approach and comprehensive coverage make it ideal for use in educational settings, as well as for daily reference in professional environments.

• Professional Development: The book equips readers with the skills needed to advance their careers in foodservice management.
• Industry Relevance: The inclusion of topics like HACCP and industry growth ensures that the content is highly relevant to current industry standards.
• Education and Training: The book is an excellent resource for educators and trainers looking to provide comprehensive training in foodservice management.