Foodservice Management Fundamentals delivers critical information to help students learn how to position, manage, and leverage a successful foodservice operation. The compilation of management practices, tools, and techniques illustrates essential approaches to all segments of the foodservice industry. The overarching goal throughout the text is to focus on management-related topics that, when addressed with creativity, strong analytical skills, capable interpersonal skills, and operational acumen lead to a positive bottom line.
Today, foodservice management requires a variety of skills and abilities, including creativity, analytical skills, interpersonal skills, and operational acumen. As foodservice industry revenues increase, so the number of college programs featuring foodservice-management courses in nutrition, dietetic, food science, and hospitality management programs has grown.
Contents
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
Book Details
- Hardcover: 418 pages
- Publisher: Wiley; 1 edition (2013)
- Language: English
- ISBN-10: 0470409061
- ISBN-13: 978-0470409060
- Product Dimensions: 1.2 x 9 x 11.5 inches
- List price: $66.66