Foodservice Management Fundamentals
1. Edition February 2013
432 Pages, Hardcover
Wiley & Sons Ltd
Short Description
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.
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.
* 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
