Foodservice Management Fundamentals, Study Guide

AvDennis R. Reynolds,Kathleen W. McClusky

Häftad, Engelska, 2013

570 kr

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Beskrivning

Provides a fresh, innovative approach to foodservice management Divided into four parts, this book combines the perspectives of two seasoned professionals, one an expert in business and hospitality and the other an authority in diet and nutrition. Study Guide to Accompany Foodservice Management Fundamentals is a great supplement to the comprehensive book focusing on the tools necessary for managing foodservice operations in today's aggressive business environment. Dennis Reynolds and Kathleen McClusky show readers how to position, manage, and leverage a successful food service operation?both commercial and non-commercial?in a variety of venues. Using a menu-driven approach, the book offers readers helpful management tools, best practices, and techniques.

Produktinformation

Utgivningsdatum:2013-05-23
Mått:216 x 277 x 13 mm
Vikt:340 g
Format:Häftad
Språk:Engelska
Antal sidor:144
Förlag:John Wiley & Sons Inc
ISBN:9781118363348

Utforska kategorier

Hotell och restaurang inom Naturvetenskap och teknik

Mer om författaren

Dennis Reynolds is the Ivar B. Haglund Endowed Chair in Hospitality Business Management at Washington State University. Previously, he was the J. Thomas Clark Professor of Entrepreneurship and Personal Enterprise at Cornell University's School of Hotel Administration. Kathleen W. McClusky, MS, RD, FADA, is Director of Patient Satisfaction at Morrison Management Specialists in Atlanta, Georgia. She has also served as the president of her state's Dietetic Association and as an adjunct professor at Russell Sage College.

Innehållsförteckning

PART I: THE FOODSERVICE INDUSTRY Chapter 1: The Foodservice IndustryChapter 2: The Foodservice BusinessPART II: THE MENUChapter 3: Menu Planning and DevelopmentChapter 4: Recipe Standardization, Costing, and AnalysisChapter 5: Menu PricingPART III: THE FOODSERVICE OPERATIONChapter 6: Facilities Planning, Design, and EquipmentChapter 7: Food Sanitation and SafetyChapter 8: Supply Chain ManagementChapter 9: Food ManagementPART IV: GENERAL MANAGEMENTChapter 10: Financial ManagementChapter 11: Customer ServiceChapter 12: MarketingChapter 13: Human Resource ManagementChapter 14: Leadership and ManagementPart V: Advanced ManagementChapter 15: Internal ControlChapter 16: Operational AnalysesChapter 17: Beverage ManagementChapter 18: The Future of the Foodservice IndustrySupplemental Materials