Foodservice Management Fundamentals

Author : Dennis R. Reynolds
Publisher : Wiley Global Education
ISBN 13 : 1118476875
Total Pages : 434 pages
Book Rating : 4.71/5 ( download)

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Download or read book Foodservice Management Fundamentals written by Dennis R. Reynolds and published by Wiley Global Education. This book was released on 2012-12-26 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Dennis R. Reynolds
Publisher : John Wiley & Sons
ISBN 13 : 1118363345
Total Pages : 146 pages
Book Rating : 4.48/5 ( download)

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Download or read book Foodservice Management Fundamentals, Study Guide written by Dennis R. Reynolds and published by John Wiley & Sons. This book was released on 2013-03-04 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Dennis R Reynolds
Publisher :
ISBN 13 : 9781118162323
Total Pages : 220 pages
Book Rating : 4.23/5 ( download)

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Download or read book Foodservice Management Fundamentals written by Dennis R Reynolds and published by . This book was released on 2013-02-26 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Ottolin Dabny
Publisher :
ISBN 13 : 9781645340010
Total Pages : 190 pages
Book Rating : 4.15/5 ( download)

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Download or read book Fundamentals of Foodservice Management written by Ottolin Dabny and published by . This book was released on 2020-10 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Reynolds
Publisher :
ISBN 13 : 9781118582015
Total Pages : pages
Book Rating : 4.12/5 ( download)

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Download or read book Foodservice Management Fundamentals Wiley E-Text Reg Card written by Reynolds and published by . This book was released on 2013-06-26 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Lina Raske
Publisher :
ISBN 13 : 9781681174334
Total Pages : 284 pages
Book Rating : 4.32/5 ( download)

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Download or read book Foodservice Management Fundamentals written by Lina Raske and published by . This book was released on 2016-04-01 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodservice industry defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. The companies that supply foodservice operators are called foodservice distributors. Foodservice distributors sell goods like small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and foodservice versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. Successful foodservice management means having hands in many pies: menu planning, operations, revenue management, human resources, training, marketing, merchandising, and customer service. Today, foodservice management requires a variety of skills and abilities, including creativity, analytical skills, interpersonal skills, and operational acumen. The book Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today's aggressive business environment. The compilation of management practices, tools, and techniques illustrates essential approaches to all segments of the foodservice industry.

Author : Suriyaprabha Kannan
Publisher :
ISBN 13 : 9783659845338
Total Pages : 100 pages
Book Rating : 4.37/5 ( download)

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Download or read book Fundamentals of Food Service Management written by Suriyaprabha Kannan and published by . This book was released on 2017-01-10 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Larry Etter
Publisher : Nelson & Nelson Press, LLC
ISBN 13 : 9780998810850
Total Pages : 252 pages
Book Rating : 4.51/5 ( download)

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Download or read book The Fundamentals of Recreational Foodservice Management written by Larry Etter and published by Nelson & Nelson Press, LLC. This book was released on 2017-08-20 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Fundamentals of Recreational Foodservice Management outlines the charges of what it takes to be successful in the field of recreation foodservice in channels of business such as movie theaters, stadiums, arenas, amusement parks and fairs. It highlights the management tools and basics in finance that guide potential foodservice professionals into concessions management practices. The book discusses the principles of management styles, goal setting, hiring, training and developing employees to deliver the highest quality service. There are specific chapters that detail the financial process of planning and forecasting budgets and profit and loss statements. It will serve as a standard in preparing for special events and controlling cost prior to any operating period. There are exercises in Menu Development and Concession Stand Management. It also includes sanitation standards that will prepare the reader to take the Serve Safe exam. . This book serves as an all-encompassing preparation tool for any person wishing to enter the field of recreational foodservice or taking the Certified Concession Mangers (CCM) Exam The author, Larry Etter, has over 35 years of experience in the hospitality field and recreational foodservice management.

Author : June Payne-Palacio
Publisher :
ISBN 13 : 9780135122167
Total Pages : 0 pages
Book Rating : 4.63/5 ( download)

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Download or read book Foodservice Management written by June Payne-Palacio and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.

Author : Wallace L. Rande
Publisher : John Wiley & Sons
ISBN 13 : 9780471306207
Total Pages : 80 pages
Book Rating : 4.07/5 ( download)

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Download or read book Introduction to Professional Foodservice written by Wallace L. Rande and published by John Wiley & Sons. This book was released on 1995-10 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.