{"product_id":"foodservice-management-fundamentals-isbn-9780470409060","title":"Foodservice Management Fundamentals","description":"\u003cp\u003e\u003ci\u003eFoodservice Management Fundamentals\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eToday, 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.\u003c\/p\u003e \u003cp\u003ePREFACE ix\u003c\/p\u003e \u003cp\u003eAcknowledgments xiii\u003c\/p\u003e \u003cp\u003eAbout the Authors xiv\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART 1:\u003c\/b\u003e THE FOODSERVICE INDUSTRY 1\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 1 THE FOODSERVICE INDUSTRY 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eHistory 4\u003c\/p\u003e \u003cp\u003eSegmentation 11\u003c\/p\u003e \u003cp\u003eIndustry Statistics 15\u003c\/p\u003e \u003cp\u003eManagerial Implications 16\u003c\/p\u003e \u003cp\u003eCASE IN POINT: The College Experience 17\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 2 THE FOODSERVICE BUSINESS 21\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWhat Makes the Foodservice Business\u003c\/p\u003e \u003cp\u003eUnique? 22\u003c\/p\u003e \u003cp\u003eKey Characteristics 22\u003c\/p\u003e \u003cp\u003eTrends 23\u003c\/p\u003e \u003cp\u003eBusiness Lifecycle 23\u003c\/p\u003e \u003cp\u003eUnderstanding the Marketplace 25\u003c\/p\u003e \u003cp\u003eValue from the Customers’ Perspective 28\u003c\/p\u003e \u003cp\u003eManagerial Implications: Maximizing Opportunities in the Competitive Marketplace 33\u003c\/p\u003e \u003cp\u003eCASE IN POINT: Restaurant No. 2 35\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART 2: THE MENU 39\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 3\u003c\/b\u003e MENU PLANNING AND DEVELOPMENT 41\u003c\/p\u003e \u003cp\u003ePhilosophy 42\u003c\/p\u003e \u003cp\u003ePlanning 43\u003c\/p\u003e \u003cp\u003eMenus in Onsite Foodservice 50\u003c\/p\u003e \u003cp\u003eThe Art of Menu Development 65\u003c\/p\u003e \u003cp\u003eSustainability in Menu Planning 66\u003c\/p\u003e \u003cp\u003eManagerial Implications 69\u003c\/p\u003e \u003cp\u003eCASE IN POINT: The Handwritten Menu 71\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 4 RECIPE STANDARDIZATION, COSTING, AND ANALYSIS 73\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRecipe Standardization 74\u003c\/p\u003e \u003cp\u003eRecipe Costing 83\u003c\/p\u003e \u003cp\u003eRecipe Analysis 84\u003c\/p\u003e \u003cp\u003eManagerial Implications 85\u003c\/p\u003e \u003cp\u003eCASE IN POINT: Recipe, What Recipe? 88\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 5 MENU PRICING 91\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePricing Approaches 92\u003c\/p\u003e \u003cp\u003eMenu Psychology 95\u003c\/p\u003e \u003cp\u003eExtending Menu Philosophy 104\u003c\/p\u003e \u003cp\u003eMenu Engineering 105\u003c\/p\u003e \u003cp\u003eManagerial Implications 107\u003c\/p\u003e \u003cp\u003eCASE IN POINT: The $47 Burger 108\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART 3: THE FOODSERVICE OPERATION 111\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 6\u003c\/b\u003e \u003cb\u003eFACILITIES PLANNING, DESIGN, AND EQUIPMENT 113\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePlanning 114\u003c\/p\u003e \u003cp\u003eDesign and Layout 118\u003c\/p\u003e \u003cp\u003eEquipment 124\u003c\/p\u003e \u003cp\u003eCorporate Responsibility 126\u003c\/p\u003e \u003cp\u003eManagerial Implications 127\u003c\/p\u003e \u003cp\u003eCASE IN POINT: Trash Cans 130\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 7 FOOD SANITATION AND SAFETY 133\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFoodborne Illness 134\u003c\/p\u003e \u003cp\u003eBiological, Chemical, and Physical\u003c\/p\u003e \u003cp\u003eHazards in Food 138\u003c\/p\u003e \u003cp\u003eFoodborne Illness Prevention 140\u003c\/p\u003e \u003cp\u003eWorkplace Safety 149\u003c\/p\u003e \u003cp\u003eMaterial Safety Data Sheets (MSDS) 151\u003c\/p\u003e \u003cp\u003eManagerial Implications 152\u003c\/p\u003e \u003cp\u003eCASE IN POINT: Food Safety at the Nursing Home 156\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 8 SUPPLY CHAIN MANAGEMENT 159\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePurchasing 160\u003c\/p\u003e \u003cp\u003eDistribution Channels 163\u003c\/p\u003e \u003cp\u003eSupplier Selection 165\u003c\/p\u003e \u003cp\u003eMethods of Buying 168\u003c\/p\u003e \u003cp\u003eForecasting 169\u003c\/p\u003e \u003cp\u003eManagerial Implications 173\u003c\/p\u003e \u003cp\u003eCASE IN POINT: Purchasing in University Dining\u003c\/p\u003e \u003cp\u003eServices 176\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 9 FOOD MANAGEMENT 179\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eReceiving 180\u003c\/p\u003e \u003cp\u003eStorage Management 185\u003c\/p\u003e \u003cp\u003eInventory Management 189\u003c\/p\u003e \u003cp\u003eProduction Management 198\u003c\/p\u003e \u003cp\u003eManagerial Implications 201\u003c\/p\u003e \u003cp\u003eCASE IN POINT: The Automotive Plant 203\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART 4: GENERAL MANAGEMENT 207\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 10\u003c\/b\u003e FINANCIAL MANAGEMENT 209\u003c\/p\u003e \u003cp\u003eAccounting Overview 210\u003c\/p\u003e \u003cp\u003eFinancial Statements 215\u003c\/p\u003e \u003cp\u003eAnalyzing Financial Statements 223\u003c\/p\u003e \u003cp\u003eCost Concepts 228\u003c\/p\u003e \u003cp\u003eBudgeting 230\u003c\/p\u003e \u003cp\u003eManagerial Implications 234\u003c\/p\u003e \u003cp\u003eCASE IN POINT: You Can’t Take Percentages to the Bank 236\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 11 CUSTOMER SERVICE 239\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eStyle and Philosophy 240\u003c\/p\u003e \u003cp\u003eMeasurement 248\u003c\/p\u003e \u003cp\u003eQuality and Standards 253\u003c\/p\u003e \u003cp\u003eService Failure and Recovery 256\u003c\/p\u003e \u003cp\u003eManagerial Implications 258\u003c\/p\u003e \u003cp\u003eCASE IN POINT: Pineapple or Pickle—Who’s to Say? 259\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 12 MARKETING 263\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Science of Marketing 264\u003c\/p\u003e \u003cp\u003eSocial Marketing 265\u003c\/p\u003e \u003cp\u003eStrategic Marketing 265\u003c\/p\u003e \u003cp\u003eService Marketing 271\u003c\/p\u003e \u003cp\u003eMarketing and Unit-Level Operations 272\u003c\/p\u003e \u003cp\u003eBranding 274\u003c\/p\u003e \u003cp\u003eManagerial Implications 276\u003c\/p\u003e \u003cp\u003eCASE IN POINT: The Entrepreneurial Baker 278\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 13 HUMAN RESOURCE MANAGEMENT 281\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWhat Is the Job? 282\u003c\/p\u003e \u003cp\u003eFinding, Hiring, and Keeping the Best People 287\u003c\/p\u003e \u003cp\u003eStaffing and Scheduling 295\u003c\/p\u003e \u003cp\u003eCompensation 298\u003c\/p\u003e \u003cp\u003eManagerial Implications 300\u003c\/p\u003e \u003cp\u003eCASE IN POINT: New Employees or New\u003c\/p\u003e \u003cp\u003eMotivational Techniques? 302\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 14 LEADERSHIP AND MANAGEMENT 305\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLeadership’s Evolution 306\u003c\/p\u003e \u003cp\u003eLeadership versus Management 311\u003c\/p\u003e \u003cp\u003eSupervision 315\u003c\/p\u003e \u003cp\u003eLeadership Development 318\u003c\/p\u003e \u003cp\u003eEthics 318\u003c\/p\u003e \u003cp\u003eManagerial Implications 321\u003c\/p\u003e \u003cp\u003eCASE IN POINT: Daphne’s Dilemma 324\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART 5: ADVANCED MANAGEMENT 327\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 15\u003c\/b\u003e INTERNAL CONTROL 329\u003c\/p\u003e \u003cp\u003eWhy Is Internal Control Necessary? 330\u003c\/p\u003e \u003cp\u003eConditions Conducive to Fraud and Embezzlement 333\u003c\/p\u003e \u003cp\u003eGeneral Principles 334\u003c\/p\u003e \u003cp\u003eIdentifying Employee Theft 341\u003c\/p\u003e \u003cp\u003eThe Best Deterrent 343\u003c\/p\u003e \u003cp\u003eManagerial Implications 344\u003c\/p\u003e \u003cp\u003eCASE IN POINT: Pennies, Nickels, and Dimes 346\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 16 OPERATIONAL ANALYSES 351\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRevenue Management 352\u003c\/p\u003e \u003cp\u003eCost-analysis Techniques 358\u003c\/p\u003e \u003cp\u003eOperational Analysis Techniques 359\u003c\/p\u003e \u003cp\u003eThe Pareto Principle 363\u003c\/p\u003e \u003cp\u003eManagerial Implications 364\u003c\/p\u003e \u003cp\u003eCASE IN POINT: Sales and Labor 368\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 17 BEVERAGE MANAGEMENT 371\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBeverage Industry Overview 372\u003c\/p\u003e \u003cp\u003eResponsible Beverage Alcohol Service 377\u003c\/p\u003e \u003cp\u003eBeverage Control 381\u003c\/p\u003e \u003cp\u003eStaff Training 388\u003c\/p\u003e \u003cp\u003eManagerial Implications 390\u003c\/p\u003e \u003cp\u003eCASE IN POINT: The Fake ID 393\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 18 THE FUTURE OF THE FOODSERVICE INDUSTRY 395\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLessons from the Past 396\u003c\/p\u003e \u003cp\u003eForces for Change 398\u003c\/p\u003e \u003cp\u003ePredictions by Segment 402\u003c\/p\u003e \u003cp\u003eTechnology in 2050 407\u003c\/p\u003e \u003cp\u003eCASE IN POINT: The Traditional Family-style\u003c\/p\u003e \u003cp\u003eRestaurant 411\u003c\/p\u003e \u003cp\u003eINDEX 415\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eDennis Reynolds\u003c\/strong\u003e 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 University's School of Hotel Administration. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eKathleen W. McClusky\u003c\/strong\u003e, MS, RD, FADA, is Director of Patient Satisfaction at Morrison Management Specialists in Atlanta, Georgia. She has also served as the president of her state's Dietetic Association and as an adjunct professor at Russell Sage College.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989229453541,"sku":"NP9780470409060","price":79.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470409060.jpg?v=1761783294","url":"https:\/\/k12savings.com\/es\/products\/foodservice-management-fundamentals-isbn-9780470409060","provider":"K12savings","version":"1.0","type":"link"}