內容簡介
This textbook gives readers the foundation needed to make smart decisions in food and beverage operations. Topics include increasing profits by maximizing service, efficiency, and productivity; satisfying the food quality and nutritional demands of guests; meeting legal, safety, and sanitation requirements; and building business through effective marketing. The fourth edition includes an updated chapter on nutrition, including information on the USDA's new MyPyramid Food Guidance System, the impact of low-carbohydrate diets on menu planning, and organic and functional foods. The sanitation and safety chapter has been updated to reflect the FDA's Food Code as it was revised in 2001 and supplemented in 2003. New information about technology use in the food service industry has been added throughout the book, including information on Internet advertising and computer software reports.
本書提供餐飲業經營的基本概念，以助於讀者在實務操作上作出正確決策，包括如何有效地達到服務品質與效率產能最大化以增加收益，並兼顧食品的營養與美味，達到合法、安全、衛生的要求，進而利用有效行銷創造收益。此版本更新了食品營養部分，新增美國農業部新發布的食品營養金字塔，講述低碳飲食對菜單規劃的影響，並介紹有機及機能食品；而在環境衛生與安全部分，在本書編寫期間已適度更新以符合美國食品及藥物管理局所發布的最新2003年食品法規，此外，餐飲業中應用的科技包括網路廣告、電腦軟體報表也將於本書中一一介紹。
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