Foodservice Management Fundamentals, Study Guide
Foodservice Management Fundamentals, Study Guide

Author: Dennis R. Reynolds

Publisher: John Wiley & Sons

Published: 2013-03-04

Total Pages: 146

ISBN-13: 1118363345

DOWNLOAD EBOOK

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.

Foodservice Management Fundamentals
Foodservice Management Fundamentals

Author: Dennis R. Reynolds

Publisher: Wiley Global Education

Published: 2012-12-26

Total Pages: 434

ISBN-13: 1118476875

DOWNLOAD EBOOK

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.

Study Guide to accompany Management by Menu, 4e
Study Guide to accompany Management by Menu, 4e

Author: Lendal H. Kotschevar

Publisher: John Wiley & Sons

Published: 2007-08-17

Total Pages: 146

ISBN-13: 0470140534

DOWNLOAD EBOOK

Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.

Foodservice Management Study Course
Foodservice Management Study Course

Author: Shirley Gilmore

Publisher: Wiley-Blackwell

Published: 1990

Total Pages: 220

ISBN-13:

DOWNLOAD EBOOK

This study course is designed for self-study by persons employed in food service, especially those newly employed, or as a training aid to be used by dietitians, dietary consultants, or managers. It contains basic information on management as related to all areas of food service.

Study Guide to accompany Management by Menu, 4e
Study Guide to accompany Management by Menu, 4e

Author: Lendal H. Kotschevar

Publisher: John Wiley & Sons

Published: 2007-08-17

Total Pages: 146

ISBN-13: 0470140534

DOWNLOAD EBOOK

Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.

Fundamentals of Foodservice Management
Fundamentals of Foodservice Management

Author: Ottolin Dabny

Publisher:

Published: 2020-10

Total Pages: 190

ISBN-13: 9781645340010

DOWNLOAD EBOOK

The food service industry is one of the most promising industries which has been present for a long time. As the industry is constantly growing day by day with the increase in demand, so is the competition. To be able to tackle competition in this industry, every food and beverage business needs to follow the basic guidelines and also be able to provide something unique. This book includes all the factors that need to be kept in mind to run a business in this industry. It is never just the food that makes a food business successful but all the other factors that are involved, which include quality of the food, sanitation, and hygiene, and even human resource management. The organizational structure and design also play an important role in the smooth working of a food service business.