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Foodservice Management Fundamentals
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Description
Description| Publisher | John Wiley & Sons Inc (US) |
| Author(s) | Dennis R. Reynolds / Kathleen W. McClusky |
| Edition | 1 |
| Published | 4th January 2013 |
| Related course codes |
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.
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