Foodservice Management Fundamentals by Dennis R. Reynolds (English) Hardcover Bo

Description: Foodservice Management Fundamentals by Dennis R. Reynolds, Kathleen W. McClusky 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. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher 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. Author Biography Dennis Reynolds is the Ivar B. Haglund Endowed Chair in Hospitality Business Management at Washington State University. Previously, he was the J. Thomas Clark Professor of Entrepreneurship and Personal Enterprise at Cornell Universitys School of Hotel Administration. Kathleen W. McClusky, MS, RD, FADA, is Director of Patient Satisfaction at Morrison Management Specialists in Atlanta, Georgia. She has also served as the president of her states Dietetic Association and as an adjunct professor at Russell Sage College. Table of Contents PREFACE ix Acknowledgments xiii About the Authors xiv PART 1: THE FOODSERVICE INDUSTRY 1 CHAPTER 1 THE FOODSERVICE INDUSTRY 3 History 4 Segmentation 11 Industry Statistics 15 Managerial Implications 16 CASE IN POINT: The College Experience 17 CHAPTER 2 THE FOODSERVICE BUSINESS 21 What Makes the Foodservice Business Unique? 22 Key Characteristics 22 Trends 23 Business Lifecycle 23 Understanding the Marketplace 25 Value from the Customers Perspective 28 Managerial Implications: Maximizing Opportunities in the Competitive Marketplace 33 CASE IN POINT: Restaurant No. 2 35 PART 2: THE MENU 39 CHAPTER 3 MENU PLANNING AND DEVELOPMENT 41 Philosophy 42 Planning 43 Menus in Onsite Foodservice 50 The Art of Menu Development 65 Sustainability in Menu Planning 66 Managerial Implications 69 CASE IN POINT: The Handwritten Menu 71 CHAPTER 4 RECIPE STANDARDIZATION, COSTING, AND ANALYSIS 73 Recipe Standardization 74 Recipe Costing 83 Recipe Analysis 84 Managerial Implications 85 CASE IN POINT: Recipe, What Recipe? 88 CHAPTER 5 MENU PRICING 91 Pricing Approaches 92 Menu Psychology 95 Extending Menu Philosophy 104 Menu Engineering 105 Managerial Implications 107 CASE IN POINT: The $47 Burger 108 PART 3: THE FOODSERVICE OPERATION 111 CHAPTER 6 FACILITIES PLANNING, DESIGN, AND EQUIPMENT 113 Planning 114 Design and Layout 118 Equipment 124 Corporate Responsibility 126 Managerial Implications 127 CASE IN POINT: Trash Cans 130 CHAPTER 7 FOOD SANITATION AND SAFETY 133 Foodborne Illness 134 Biological, Chemical, and Physical Hazards in Food 138 Foodborne Illness Prevention 140 Workplace Safety 149 Material Safety Data Sheets (MSDS) 151 Managerial Implications 152 CASE IN POINT: Food Safety at the Nursing Home 156 CHAPTER 8 SUPPLY CHAIN MANAGEMENT 159 Purchasing 160 Distribution Channels 163 Supplier Selection 165 Methods of Buying 168 Forecasting 169 Managerial Implications 173 CASE IN POINT: Purchasing in University Dining Services 176 CHAPTER 9 FOOD MANAGEMENT 179 Receiving 180 Storage Management 185 Inventory Management 189 Production Management 198 Managerial Implications 201 CASE IN POINT: The Automotive Plant 203 PART 4: GENERAL MANAGEMENT 207 CHAPTER 10 FINANCIAL MANAGEMENT 209 Accounting Overview 210 Financial Statements 215 Analyzing Financial Statements 223 Cost Concepts 228 Budgeting 230 Managerial Implications 234 CASE IN POINT: You Cant Take Percentages to the Bank 236 CHAPTER 11 CUSTOMER SERVICE 239 Style and Philosophy 240 Measurement 248 Quality and Standards 253 Service Failure and Recovery 256 Managerial Implications 258 CASE IN POINT: Pineapple or Pickle—Whos to Say? 259 CHAPTER 12 MARKETING 263 The Science of Marketing 264 Social Marketing 265 Strategic Marketing 265 Service Marketing 271 Marketing and Unit-Level Operations 272 Branding 274 Managerial Implications 276 CASE IN POINT: The Entrepreneurial Baker 278 CHAPTER 13 HUMAN RESOURCE MANAGEMENT 281 What Is the Job? 282 Finding, Hiring, and Keeping the Best People 287 Staffing and Scheduling 295 Compensation 298 Managerial Implications 300 CASE IN POINT: New Employees or New Motivational Techniques? 302 CHAPTER 14 LEADERSHIP AND MANAGEMENT 305 Leaderships Evolution 306 Leadership versus Management 311 Supervision 315 Leadership Development 318 Ethics 318 Managerial Implications 321 CASE IN POINT: Daphnes Dilemma 324 PART 5: ADVANCED MANAGEMENT 327 CHAPTER 15 INTERNAL CONTROL 329 Why Is Internal Control Necessary? 330 Conditions Conducive to Fraud and Embezzlement 333 General Principles 334 Identifying Employee Theft 341 The Best Deterrent 343 Managerial Implications 344 CASE IN POINT: Pennies, Nickels, and Dimes 346 CHAPTER 16 OPERATIONAL ANALYSES 351 Revenue Management 352 Cost-analysis Techniques 358 Operational Analysis Techniques 359 The Pareto Principle 363 Managerial Implications 364 CASE IN POINT: Sales and Labor 368 CHAPTER 17 BEVERAGE MANAGEMENT 371 Beverage Industry Overview 372 Responsible Beverage Alcohol Service 377 Beverage Control 381 Staff Training 388 Managerial Implications 390 CASE IN POINT: The Fake ID 393 CHAPTER 18 THE FUTURE OF THE FOODSERVICE INDUSTRY 395 Lessons from the Past 396 Forces for Change 398 Predictions by Segment 402 Technology in 2050 407 CASE IN POINT: The Traditional Family-style Restaurant 411 INDEX 415 Feature 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 Details ISBN0470409061 ISBN-10 0470409061 ISBN-13 9780470409060 Format Hardcover DEWEY 647.95 Short Title FOODSERVICE MGMT FUNDAMENTALS Language English Media Book Year 2013 Pages 432 Edition 1st Publisher John Wiley & Sons Inc Imprint John Wiley & Sons Inc Place of Publication New York Country of Publication United States UK Release Date 2013-02-05 NZ Release Date 2013-01-14 Author Kathleen W. McClusky Publication Date 2013-02-05 Illustrations Photos: 0 B&W, 0 Color; Drawings: 0 B&W, 0 Color; Tables: 0 B&W, 0 Color Audience Tertiary & Higher Education US Release Date 2013-02-05 AU Release Date 2013-01-03 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:30916354;

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