Foodservice Management Study Course

A basic guide to management in all areas of food service, this book is an aid to operating a foodservice department in a well-organized and efficient manner. Designed for self-study for foodservice employees, it should prove useful to new employees and those switching to management positions.

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A thorough and basic guide to management in all areas of food service, this book is unmatched as an aid to operating a foodservice department in a well-organized and efficient manner. Designed for self-study for foodservice employees, it will prove useful to new employees, those switching to management positions, and dietitians or dietary managers in training. Along with comprehensive information for foodservice supervisors, this new edition includes topics related to empowerment, team building, service quality management, management of a diverse workforce, drugs in the workplace, employee retention, expanded sections on unions, and an update on legislation affecting employees. Specifically, the guide will help a student identify personnel management responsibilities of the foodservice supervisor; apply the principles and procedures used to recruit, select, train, and evaluate employees; assess the ongoing relationship between supervisor and employee; and apply theory to the working situation through suggested activities.