"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.
General
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