FOODSERVICE MANAGEMENT FUNDAMENTALS
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 v...
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| Main Authors: | , |
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| Format: | Manuscript Book |
| Language: | English |
| Published: |
Hoboken, New Jersey
Wiley
2013
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | 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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| Physical Description: | xiv, 418 pages illustrations 29 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 9780470409060 |
Foodservice management principles and practices