Foodservice Management Fundamentals
Type
Book
Authors
ISBN 10
0470409061
ISBN 13
9780470409060
Category
Unknown
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Publication Year
2013
Publisher
Pages
432
Description
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. - from Amzon
Number of Copies
2
