Foodservice Management Fundamentals
Product Description
Foodservice Management Fundamentals
- Used Book in Good Condition
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.
Technical Specifications
You might also like
Managing the Built Environment in Hospitality Facilities
Check-in Check-Out: Managing Hotel Operations (9th Edition)
Advanced Nutrition and Human Metabolism
The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science)
Hotel, Restaurant, and Travel Law, 7th Edition
Professional Cooking
Marketing for Hospitality and Tourism (6th Edition)
Foods: A Scientific Approach (3rd Edition)
Understanding Food: Principles and Preparation
Community Nutrition in Action: An Entrepreneurial Approach