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Book Cover
Book
Author Reynolds, Dennis E.

Title Foodservice management fundamentals / Dennis Reynolds, PhD, and Kathy Mcclusky, MS, RD, FADA
Published Hoboken, New Jersey : John Wiley & Sons Inc., [2013]
Hoboken, New Jersey Wiley, [2013]
©2013

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Location Call no. Vol. Availability
 MELB  647.95068 Rey/Fmf  Unavailable C19
Description xiv, 418 pages : illustrations ; 29 cm
Contents Contents note continued: Case In Point: The Traditional Family-Style Restaurant
Contents note continued: Leadership Versus Management -- Supervision -- Leadership Development -- Ethics -- Managerial Implications -- Case In Point: Daphne's Dilemma -- ch. 15 Internal Control -- Why Is Internal Control Necessary? -- Conditions Conducive To Fraud And Embezzlement -- General Principles -- Identifying Employee Theft -- The Best Deterrent -- Managerial Implications -- Case In Point: Pennies, Nickels, And Dimes -- ch. 16 Operational Analyses -- Revenue Management -- Cost-Analysis Techniques -- Operational Analysis Techniques -- The Pareto Principle -- Managerial Implications -- Case In Point: Sales And Labor -- ch. 17 Beverage Management -- Beverage Industry Overview -- Responsible Beverage Alcohol Service -- Beverage Control -- Staff Training -- Managerial Implications -- Case In Point: The Fake ID -- ch. 18 The Future Of The Foodservice Industry -- Lessons From The Past -- Forces For Change -- Predictions By Segment -- Technology In 2050 --
Contents note continued: ch. 10 Financial Management -- Accounting Overview -- Financial Statements -- Analyzing Financial Statements -- Cost Concepts -- Budgeting -- Managerial Implications -- Case In Point: You Can't Take Percentages To The Bank -- ch. 11 Customer Service -- Style And Philosophy -- Measurement -- Quality And Standards -- Service Failure And Recovery -- Managerial Implications -- Case In Point: Pineapple Or Pickle-Who's To Say? -- ch. 12 Marketing -- The Science Of Marketing -- Social Marketing -- Strategic Marketing -- Service Marketing -- Marketing And Unit-Level Operations -- Branding -- Managerial Implications -- Case In Point: The Entrepreneurial Baker -- ch. 13 Human Resource Management -- What Is The Job? -- Finding, Hiring, And Keeping The Best People -- Staffing And Scheduling -- Compensation -- Managerial Implications -- Case In Point: New Employees Or New Motivational Techniques? -- ch. 14 Leadership And Management -- Leadership's Evolution --
Contents note continued: Extending Menu Philosophy -- Menu Engineering -- Managerial Implications -- Case In Point: The $47 Burger -- ch. 6 Facilities Planning, Design, And Equipment -- Planning -- Design And Layout -- Equipment -- Corporate Responsibility -- Managerial Implications -- Case In Point: Trash Cans -- ch. 7 Food Sanitation And Safety -- Foodborne Illness -- Biological, Chemical, And Physical Hazards In Food -- Foodborne Illness Prevention -- Workplace Safety -- Material Safety Data Sheets (MSDs) -- Managerial Implications -- Case In Point: Food Safety At The Nursing Home -- ch. 8 Supply Chain Management -- Purchasing -- Distribution Channels -- Supplier Selection -- Methods Of Buying -- Forecasting -- Managerial Implications -- Case In Point: Purchasing In University Dining Services -- ch. 9 Food Management -- Receiving -- Storage Management -- Inventory Management -- Production Management -- Managerial Implications -- Case In Point: The Automotive Plant --
Machine generated contents note: ch. 1 The Foodservice Industry -- History -- Segmentation -- Industry Statistics -- Managerial Implications -- Case In Point: The College Experience -- ch. 2 The Foodservice Business -- What Makes The Foodservice Business Unique? -- Key Characteristics -- Trends -- Business Lifecycle -- Understanding The Marketplace -- Value From The Customers' Perspective -- Managerial Implications: Maximizing Opportunities In The Competitive Marketplace -- Case In Point: Restaurant No. 2 -- ch. 3 Menu Planning And Development -- Philosophy -- Planning -- Menus In Onsite Foodservice -- The Art Of Menu Development -- Sustainability In Menu Planning -- Managerial Implications -- Case In Point: The Handwritten Menu -- ch. 4 Recipe Standardization, Costing, And Analysis -- Recipe Standardization -- Recipe Costing -- Recipe Analysis -- Managerial Implications -- Case In Point: Recipe, What Recipe? -- ch. 5 Menu Pricing -- Pricing Approaches -- Menu Psychology --
Notes Includes index
Bibliography Includes bibliographical rererences and index
Subject Food service management.
Author Mcclusky, Kathy.
LC no. 2012045120
ISBN 0470409061 (cloth : acid-free paper)
9780470409060 (cloth : acid-free paper)