TAILIEUCHUNG - Ebook Foodservice management - Principles and practices (12th edition): Part 1

(BQ) part 1 book "Foodservice management - Principles and practices" has contents: The foodservice industry, the systems approach, food safety, facility sanitation and worker safety, the menu, purchasing, receiving, storage, and inventory, production, service. | This page intentionally left blank Foodservice Management Principles and Practices This page intentionally left blank TWELFTH EDITION Foodservice Management Principles and Practices JUNE PAYNE-PALACIO Pepperdine University MONICA THEIS University of Wisconsin–Madison Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editorial Director: Vernon R. Anthony Senior Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Manager: Thomas Hayward Senior Marketing Coordinator: Alicia Wozniak Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Kris Roach Senior Operations Supervisor: Pat Tonneman Operations Specialist: Deidra Skahill Senior Art Director: Diane Y. Ernsberger Text and Cover Designer: Wanda Espana Cover Art: Dreamstime and Fotolia Full-Service Project Management: Aptara®, Inc. Composition: Aptara®, Inc. Printer/Binder: Edwards Brothers Cover Printer: LeHigh-Phoenix Color/Hagerstown Text Font: TimesNewRomanPS Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Credits for the chapter opener images are as follows: Chapter 02: Erwinova/Shutterstock; Chapter 03: Bork/Shutterstock; Chapter 04: Scott David Patterson/Shutterstock; Chapter 05: Neffalis/Shutterstock; Chapter 06: Eldad Yitzhak/Shutterstock; Chapter 07: Kevin Norris/Shutterstock; Chapter 08: John Wollwerth/Shutterstock; Chapter 09: Hans Slegers/Shutterstock; Chapter 10: Yuri Arcurs/Shutterstock; Chapter 11: Ariadna De Readl/Shutterstock; Chapter 12: Joe Sohm/Chromosohm/Stock Connection; Chapter 13: Sideways Design/ Shutterstock; Chapter 14: Monkey Business Images/Shutterstock; Chapter 15: .

• Kế toán - Kiểm toán
• Foodservice management principles
• Management principles
• Management practices
• The foodservice industry
• The systems approach
• Food safety
• Resource conservation
• Organizational design
• Human resource management
• Performance improvement
• Facility sanitation
• Facilities planning
• Financial management
• food hazards
• food technology
• health effects
• Food safety hazards
• Procurement practices
• Food borne disease incidence
• Food safety knowledge
• Procurement practices in relation
• Food safety and halal food in the supply chain
• Halal food in the supply chain
• Review and bibliometric analysis
• Provide guarantees for quality
• Conformance regarding food standards
• Food inspection and safety operations
• Technical regulations
• Pre designed questionnaires
• Food hygiene
• Master thesis of MPPM
• State's role in provision of testing service
• Testing service for food safety
• Food safety in Vietnam
• Food testing
• Public services
• Street food
• Food vendor
• Hygiene practices
• Street food vendors
• Vietnamese consumers’ preferences
• Traceable food
• Safety attributes
• Water spinach
• Traceable food and safety attributes
• Soil pollution
• Reclamation options
• Food safety issues
• Soil pollution with lead
• Discovering nutrition
• Lecture Discovering nutrition
• Khám phá dinh dưỡng
• Food additives
• Keeping food safe
• Attitude and practices among management
• Science university students
• Food safety among
• The relationship between knowledge
• Food Processing
• Food Safety and Control 8
• Food Quality
• Food Processing Operations
• Protective cultures
• Shelf life of food products
• Food matrix
• Food safety factor
• Microbiological safety of food
• Effective Food
• Safety System
• Modernizing Legislation
• Local Government
• Integrating Federal
• Drug Administration
• Seafood safety
• Seafood supply chain
• Seafood safety recommendation
• Foodborne diseases
• Food safety management systems
• Diarrheal Diseases
• Outbreak Investigations
• Collaborative Pilot
• Food Monitoring
• Inspection Infrastructure
• Modern food microbiology
• Food preservatio
• Some properties of psychrotrophs
• Radiation resistant bacteria
• Indicators of food safety
• Principles of quality control
• nutrition
• food security
• protect health
• healthy food
• Sustainable
• Regulatory Management
• Quality System Management
• The Food Safety Component
• Staff Management
• Environmental and Waste Management
• Food Safety Management
• Kiểm soát điểm tới hạn
• Hazard Analysis Critical Control Point
• Cách tiếp cận an toàn thực phẩm
• A food safety approach
• Vệ sinh thực phẩm
• Mục đích an toàn thực phẩm
• Animal husbandry
• Antibiotic residues
• Create lean substance
• Consumer health
• Soil and water pollution
• Water pollution with fluoride
• Prosopis julifora
• Water pollution
• Nutritional safety
• Distribution chain
• Seafood handling
• Fish contamination
• processing technology
• the process of preservation and management of food quality
• mortal Quality changes
• micronutrient deficiency
• fetal development
• foodborne disease
• Emerging food
• Chemical hazards
• Carbohydrates
• Vitamins and Minerals
• Preservation
• Refrigeration
• Chemistry