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Foodservice Management Fundamentals, Study Guide

ISBN: 978-1-118-36334-8
144 pages
March 2013, ©2014
Foodservice Management Fundamentals, Study Guide  (1118363345) cover image
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.
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  • Focuses on preparing the student to succeed in the broad range of foodservice operations, covering quick service, fast casual, family/midscale, moderate/theme, fine dining, and on site.
  • Offers multiple approaches to many common foodservice management issues.
  • Each chapter begins with a clear statement of learning objectives to guide students through the material.
  • Photographs, illustrations, and tables enhance the presentation of topical material, helping students visualize key aspects of the foodservice business.
  • Real-word case studies reinforce chapter learning objectives.
  • Each chapter concludes with managerial implications, summarizing key points, a short case study, and chapter industry exemplars provide useful information as well as real-world illustrations of the qualities that make them leaders in their segments.
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