Foodservice management fundamentals - Reynolds, Dennis; McClusky, Kathleen Wachter (Hoboken, New Jersey : John Wiley & Sons, Inc., 2013)
1. The foodservice industry -- 2. The foodservice business -- 3. Menu planning and development -- 4. Recipe standardization, costing, and analysis -- 5. Menu pricing -- 6. Facilities planning, design, and equipment -- 7. Food sanitation and safety -- 8. Supply chain management -- 9. Food management -- 10. Financial management -- 11. Customer service -- 12. Marketing -- 13. Human resource management -- 14. Leadership and management -- 15. Internal control -- 16. Operational analyses -- 17. Beverage management -- 18. The future of the foodservice industry
Includes bibliographical references and index
Keywords: Food service management