For upper-division undergraduate and graduate level courses in restaurant management, foodservice equipment, and hospitality management courses.

This comprehensive text has become a standard for designing and equipping a foodservice facility. In addition to working in a number of worldwide foodservice facilities, Dr. Kotschevar has been a culinary consultant for the United Nations, Pope John Paul II, and General Foods. In his experience, graduates in the field of hospitality management lacked the knowledge base of how foodservice is planned. This text was written to address that need and to also prepare students to favorably operate and maintain a facility.

• NEW - Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create.

  • Gives students the most up-to-date information on how technology is used in food service planning; helps students to cut down on time and to be more efficient. Ex.___

• NEW - Includes one of the most comprehensive sections on equipment—How to select it, plan its arrangement, and operate it.

  • Helps students understand the importance of equipment—its design, placement and operation. Ex.___

• NEW - Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results.

  • Shows students how effective engineering technologies are in preparing to start up a new facility. Ex.___

• NEW - Updates all data to reflect the latest trends in foodservice and facility management.

  • Ensures students are exposed to up-to-the-minute changes in the food service industry. Ex.___

• NEW - Examines the major role that merchandising plays in the industry.

  • Shows students ways to package goods and how important merchandising is in the industry. Ex.___

• NEW - Discusses the latest cooking technologies, food storage needs, sanitation, and safety standards that impact the industry.

  • Exposes students to the latest in technology, storage, sanitation, and safety. Ex.___

• Presents a detailed history of the foodservice industry to help students understand how the industry has evolved.

  • Gives students a historical perspective to view the trends in the food service industry. Ex.___

• Addresses restaurant design challenges that have resulted from increasing operational costs and the labor shortage.

  • Makes students aware of the recent changes in the food industry, such as the labor shortage, and how to combat them effectively. Ex.___

• Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create.

  • Gives students the most up-to-date information on how technology is used in food service planning; helps students to cut down on time and to be more efficient. Ex.___

• Includes one of the most comprehensive sections on equipment—How to select it, plan its arrangement, and operate it.

  • Helps students understand the importance of equipment—its design, placement and operation. Ex.___

• Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results.

  • Shows students how effective engineering technologies are in preparing to start up a new facility. Ex.___

• Updates all data to reflect the latest trends in foodservice and facility management.

  • Ensures students are exposed to up-to-the-minute changes in the food service industry. Ex.___

• Examines the major role that merchandising plays in the industry.

  • Shows students ways to package goods and how important merchandising is in the industry. Ex.___

• Discusses the latest cooking technologies, food storage needs, sanitation, and safety standards that impact the industry.

  • Exposes students to the latest in technology, storage, sanitation, and safety. Ex.___

I. PLANNING.

II. FUNCTIONAL AREAS OF FOOD FACILITIES.

III. SUPPORTING FACTORS AND PHYSICAL CONDITIONS.

IV. EQUIPMENT SELECTION.

Food Service Management (Food Science)
Introduction to Food and Beverage Service (Culinary Arts)

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Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.