FOODSERVICE MANAGEMENT FUNDAMENTALS

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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Bibliographic Details
Main Authors: Reynolds, Dennis E. (Author), Mcclusky, Kathleen Wachter (Author)
Format: Manuscript Book
Language:English
Published: Hoboken, New Jersey Wiley 2013
Subjects:
Food service management
Online Access:Click Here to View Status and Holdings.
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041 0 # |a eng 
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100 1 # |a Reynolds, Dennis E.  |e author 
245 1 0 |a FOODSERVICE MANAGEMENT FUNDAMENTALS  |c DENNIS REYNOLDS and KATHLEEN WACHTER McCLUSKY 
264 # 1 |a Hoboken, New Jersey  |b Wiley  |c 2013 
264 # 4 |c ©2013 
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504 # # |a Includes bibliographical references and index 
520 # # |a 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. 
526 0 # |a HTC586  |b HM245  |5 HM 
526 0 # |a Restaurant Business  |b Bachelor Science in Culinary Arts Management (Hons)  |5 Faculty of Hotel and Tourism Management 
526 0 # |a HTF723  |b HS700  |5 HS 
526 0 # |a Foodservice Operations  |b Master of Nursing (Critical Care)  |5 Faculty of Health Science 
650 # 0 |a Food service management 
700 1 # |a Mcclusky, Kathleen Wachter  |e author 
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