Foodservice Management Fundamentals, Study Guide
Seiten
2013
John Wiley & Sons Inc (Verlag)
978-1-118-36334-8 (ISBN)
John Wiley & Sons Inc (Verlag)
978-1-118-36334-8 (ISBN)
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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.
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.
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.
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.
Verlagsort | New York |
---|---|
Sprache | englisch |
Maße | 216 x 277 mm |
Gewicht | 340 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
Weitere Fachgebiete ► Handwerk | |
ISBN-10 | 1-118-36334-5 / 1118363345 |
ISBN-13 | 978-1-118-36334-8 / 9781118363348 |
Zustand | Neuware |
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