Foodservice Management: Principles and Practices, 2011, 569 pages, June Payne-Palacio, Monica Theis, 0135122163, 9780135122167, Pearson Prentice Hall, 2011

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FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e is today's mostcomprehensive, current, and practical overview of foodservice operations and the businessprinciples needed to manage them successfully. Authored by leading industry experts andexperienced instructors, it covers all core topics, including food safety, organizational design,human resources, performance improvement, finance, equipment, design, layout, and marketing.This 12th Edition is retitled to better reflect its college level. The content is still concentrated onbasic principles, but increasingly reflects the impact of current social, economic, technological, andpolitical factors. For example, it now focuses on sustainability throughout, and offers greateremphasis on culinary issues. The textbook also contains a new running case study based onUniversity of Wisconsin, Madison's University Dining Services.

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Food And Beverage Management , Anupam Mukherji, May 1, 2006, , 867 pages. The book is inthree volumes and explores the role of food and beverage processes involved in it. It providesinformation on the objectives and methods of cooking, kitchen.

Financial Accounting Principles and Practices, Jawahar Lal, Seema Srivastava, Aug 1, 2004, , 669pages. .

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