Foodservice Management Fundamentals, Study Guide
John Wiley & Sons Inc (Verlag)
978-1-118-36334-8 (ISBN)
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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.
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
Supplemental Materials
| 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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