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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