Foodservice Management Fundamentals, Study Guide

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.

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