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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.
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.
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.
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.
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.
Provides a practical and applied approach to managing costs for foodservice managers and students For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. This new edition features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions. Highlights of this fourth edition include: A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally New Leaders are Readers! features provide students with additional readings related to key topics and concepts for each chapter New Technology Tools have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control today Expanded and updated Test Your Skills questions help students to reinforce their understanding of the tools and concepts presented Apply What You Have Learned exercises focus on practical applications of topics and concepts toreal-world industry scenarios A bonus CD-ROM packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts Students in foodservice management courses will find that Food and Beverage Cost Control, Fourth Edition provides a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.