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Foodservice Management Fundamentals

by ;
ISBN13:

9780470409060

ISBN10:
0470409061
Format:
Hardcover
Pub. Date:
1/14/2013
Publisher(s):
John Wiley & Sons Inc
List Price: $84.00

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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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