Foodservice Management Fundamentals
Foodservice Management Fundamentals by Dennis R. Reynolds
English | ISBN: 0470409061 | 432 pages | PDF | January 14, 2013 | 31 Mb
English | ISBN: 0470409061 | 432 pages | PDF | January 14, 2013 | 31 Mb
Foodservice Management Fundamentals delivers critical information to help students learn how to position, manage, and leverage a successful foodservice operation. The compilation of management practices, tools, and techniques illustrates essential approaches to all segments of the foodservice industry. The overarching goal throughout the text is to focus on management-related topics that, when addressed with creativity, strong analytical skills, capable interpersonal skills, and operational acumen lead to a positive bottom line.
Today, foodservice management requires a variety of skills and abilities, including creativity, analytical skills, interpersonal skills, and operational acumen. As foodservice industry revenues increase, so the number of college programs featuring foodservice-management courses in nutrition, dietetic, food science, and hospitality management programs has grown.