{"product_id":"foodservice-management-fundamentals-study-guide-isbn-9781118363348","title":"Foodservice Management Fundamentals, Study Guide","description":"\u003cp\u003e\u003cstrong\u003eProvides a fresh, innovative approach to foodservice management\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003eDivided into four parts, this book combines the perspectives of two seasoned professionals, one an expert in business and hospitality and the other an authority in diet and nutrition. Study Guide to Accompany Foodservice Management Fundamentals is a great supplement to the comprehensive book focusing on the tools necessary for managing foodservice operations in today's aggressive business environment. Dennis Reynolds and Kathleen McClusky show readers how to position, manage, and leverage a successful food service operation?both commercial and non-commercial?in a variety of venues. Using a menu-driven approach, the book offers readers helpful management tools, best practices, and techniques. \u003cb\u003ePART I: THE FOODSERVICE INDUSTRY\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eChapter 1: The Foodservice Industry\u003c\/p\u003e \u003cp\u003eChapter 2: The Foodservice Business\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART II: THE MENU\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 3: Menu Planning and Development\u003c\/p\u003e \u003cp\u003eChapter 4: Recipe Standardization, Costing, and Analysis\u003c\/p\u003e \u003cp\u003eChapter 5: Menu Pricing\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART III: THE FOODSERVICE OPERATION\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 6: Facilities Planning, Design, and Equipment\u003c\/p\u003e \u003cp\u003eChapter 7: Food Sanitation and Safety\u003c\/p\u003e \u003cp\u003eChapter 8: Supply Chain Management\u003c\/p\u003e \u003cp\u003eChapter 9: Food Management\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART IV: GENERAL MANAGEMENT\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 10: Financial Management\u003c\/p\u003e \u003cp\u003eChapter 11: Customer Service\u003c\/p\u003e \u003cp\u003eChapter 12: Marketing\u003c\/p\u003e \u003cp\u003eChapter 13: Human Resource Management\u003c\/p\u003e \u003cp\u003eChapter 14: Leadership and Management\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V: Advanced Management\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 15: Internal Control\u003c\/p\u003e \u003cp\u003eChapter 16: Operational Analyses\u003c\/p\u003e \u003cp\u003eChapter 17: Beverage Management\u003c\/p\u003e \u003cp\u003eChapter 18: The Future of the Foodservice Industry\u003c\/p\u003e \u003cp\u003eSupplemental Materials\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":47989229322469,"sku":"NP9781118363348","price":38.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118363348.jpg?v=1761783293","url":"https:\/\/k12savings.com\/products\/foodservice-management-fundamentals-study-guide-isbn-9781118363348","provider":"K12savings","version":"1.0","type":"link"}