Foodservice Management Fundamentals

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Foodservice Management Fundamentals

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.

Statement of Responsibility

Author(s)

Reynolds, Dennis R. - Personal Name
McClusky, Kathleen Wachter - Personal Name

Edition

Call Number

647.95068 Rey f

ISBN/ISSN

9780470409060

Subject(s)

Hotel Business
Hotel & Catering Trades

Classification

647.95068 Rey f

Series Title

GMD

Text

Language

English

Publisher

Wiley

Publishing Year

2013

Publishing Place

New York

Collation

xxiv, 400 hlm.; 25 cm

Specific Detail Info

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