Study Guide to Accompany Foodservice Management Fundamentals (Paperback, New)

"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

Imprint:	John Wiley & Sons
Country of origin:	United States
Release date:	May 2013
First published:	2014
Authors:	D.R. Reynolds
Dimensions:	275 x 217 x 9mm (L x W x T)
Format:	Paperback
Pages:	144
Edition:	New
ISBN-13:	978-1-118-36334-8
Categories:	Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry > Hotel & catering trades
LSN:	1-118-36334-5
Barcode:	9781118363348

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