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: | , |
|---|---|
| Format: | 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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| 001 | wils-441521 | ||
| 005 | 2017112615143 | ||
| 008 | 171226s2013 NJU a## b#001 #dENG#D | ||
| 020 | # | # | |a 9780470409060 |q hardback |
| 040 | # | # | |a DLC |b eng |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX911.3.M27 |b R49 2013 |
| 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 |
| 300 | # | # | |a xiv, 418 pages |b illustrations |c 29 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 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 |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=441521 |
Foodservice management principles and practices