Foodservice management fundamentals
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Hoboken, New Jersey :
John Wiley & Sons, Inc.
©2013
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| Subjects: |
Table of Contents:
- 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