Foodservice Management Fundamentals delivers critical information to help students learn how to position, manage, and leverage a successful foodservice operation. The compilation of
management practices, tools, and techniques illustrates essential approaches to all segments of the foodservice industry.
The overarching goal throughout the text is to focus on management-related topics that, when addressed with creativity, strong analytical skills, capable interpersonal skills, and
operational acumen lead to a positive bottom line.
Today, foodservice management requires a variety of skills and abilities, including creativity, analytical skills, interpersonal skills, and operational acumen. As foodservice
industry revenues increase, so the number of college programs featuring foodservice-management courses in nutrition, dietetic, food science, and hospitality management programs has
grown.
PART I: THE FOODSERVICE INDUSTRY
Chapter 1: The Foodservice Industry
Chapter 2: The Foodservice Business
PART II: THE MENU
Chapter 3: Menu Planning and Development
Chapter 4: Recipe Standardization, Costing, and Analysis
Chapter 5: Menu Pricing
PART III: THE FOODSERVICE OPERATION
Chapter 6: Facilities Planning, Design, and Equipment
Chapter 7: Food Sanitation and Safety
Chapter 8: Supply Chain Management
Chapter 9: Food Management
PART IV: GENERAL MANAGEMENT
Chapter 10: Financial Management
Chapter 11: Customer Service
Chapter 12: Marketing
Chapter 13: Human Resource Management
Chapter 14: Leadership and Management
Part V: Advanced Management
Chapter 15: Internal Control
Chapter 16: Operational Analyses
Chapter 17: Beverage Management
Chapter 18: The Future of the Foodservice Industry
