Foodservice Management
Principles and Practices
THIRTEENTH edition

The first edition of this text appeared in print in 1938, 76 years ago. Foodservice Management: Principles and Practices (first titled Foodservice in Institutions). In each edition, the
authors have been committed to presenting the basic principles of foodservice management, which can be applied to all types of foodservice organizations. This 13th edition
continues to give comprehensive coverage of all aspects of foodservice management in
one single volume