Description

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.

Foodservice Management Fundamentals

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£90.00

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Hardback by Dennis R. Reynolds , Kathleen W. McClusky

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Short Description:

Foodservice Management Fundamentals delivers critical information to help students learn how to position, manage, and leverage a successful foodservice operation.... Read more

    Publisher: John Wiley & Sons Inc
    Publication Date: 05/02/2013
    ISBN13: 9780470409060, 978-0470409060
    ISBN10: 0470409061

    Number of Pages: 432

    Non Fiction , Technology, Engineering & Agriculture , Education

    Description

    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.

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