Foodservice operations and management : Concepts and applications - Drummond, Karen Eich; Cooley, Mary.; Cooley, Thomas J. (Burlington, Massachusetts : Jones & Bartlett Learning, 2021)
1. Introduction to the foodservice industry -- 2. Sanitation and safety -- 3. Menus: the heart of the operation -- 4. Foodservice equipment -- 5. Design and layout of foodservices -- 6. Standardized recipes and food cost -- 7. Food purchasing -- 8. Food receiving, storage, inventory, and issuing -- 9. Quantity food production -- 10. Distribution and service -- 11. Introduction to management -- 12. Planning and organizing -- 13. Managing human resources -- 14. Managing quality and customer satisfaction -- 15. Managing finances -- 16. Marketing and business plans -- 17. Being an effective leader
Includes bibliographical references and index
Keywords: Food service