Test Bank for Foodservice Management Principles and Practices 12th Edition Payne

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Instant Download Test bank for Foodservice Management Principles and Practices 12th Edition Payne

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Type: Test Bank
Format : Digital copy DOC DOCX PDF RTF in “ZIP file”
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Description

Test Bank for Foodservice Management Principles and Practices 12th Edition Payne

Table Of Contents

PART I. THE FOUNDATIONS
1. The Foodservice Industry
2. The Systems Approach

PART II. THE FUNDAMENTALS
3. Food Safety
4. Cleaning, Sanitation, and Environmental Safety
5. The Menu

PART III. THE OPERATIONAL FUNCTIONS
6. Purchasing
7. Receiving, Storage, and Inventory
8. Production
9. Service

PART IV. THE FACILITIES
10. Facilities Planning and Design
11. Equipment and Furnishings
12. Environmental Management

PART V. THE MANAGEMENT FUNCTIONS
13. Organizational Design
14. Leadership
15. Human Resource Management
16. Performance Improvement
17. Financial Management
18. Marketing

APPENDIX A. Principles of Basic Cooking
APPENDIX B. Foodservice Equipment
INDEX

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