Foodservice Management Fundamentals, Study Guide
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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.
Format:Paperback
Language:English
ISBN:1118363345
ISBN13:9781118363348
Release Date:March 2013
Publisher:Wiley
Length:144 Pages
Weight:0.75 lbs.
Dimensions:0.5" x 8.4" x 10.8"
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