9780470409060

Foodservice Management Fundamentals

by ;
  • ISBN13:

    9780470409060

  • ISBN10:

    0470409061

  • Format: Hardcover
  • Copyright: 1/14/2013
  • Publisher: John Wiley & Sons Inc

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Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
  • The Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Summary

Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today's aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation-commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.

Table of Contents

  • PART I: THE FOODSERVICE INDUSTRY
  • Chapter 1: The Foodservice Industry
  • Chapter 2: The Foodservice Business
  • PART II: THE MENU
  • Chapter 3:  Menu Planning and Development
  • Chapter 4: Recipe Standardization, Costing, and Analysis
  • Chapter 5: Menu Pricing
  • PART III: THE FOODSERVICE OPERATION
  • Chapter 6: Facilities Planning, Design, and Equipment
  • Chapter 7: Food Sanitation and Safety
  • Chapter 8: Supply Chain Management
  • Chapter 9: Food Management
  • PART IV: GENERAL MANAGEMENT
  • Chapter 10: Financial Management
  • Chapter 11: Customer Service
  • Chapter 12: Marketing
  • Chapter 13: Human Resource Management
  • Chapter 14: Leadership and Management
  • Part V: Advanced Management
  • Chapter 15: Internal Control
  • Chapter 16: Operational Analyses
  • Chapter 17: Beverage Management
  • Chapter 18: The Future of the Foodservice Industry

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