Reynolds, McClusky:

Foodservice Management Fundamentals, 1st Edition

Student Companion Site

Table Of Contents

Chapter 1: The Foodservice Industry

Chapter 2: The Foodservice Business

Chapter 3: Menu Planning and Development

Chapter 4: Recipe Standardization, Costing, and Analysis

Chapter 5: Menu Pricing

Chapter 6: Facilities Planning, Design, and Equipment

Chapter 7: Food Sanitation and Safety

Chapter 8: Supply Chain Management

Chapter 9: Food Management

Chapter 10: Financial Management

Chapter 11: Customer Service

Chapter 12: Marketing

Chapter 13: Human Resource Management

Chapter 14: Leadership and Management

Chapter 15: Internal Control

Chapter 16: Operational Analyses

Chapter 17: Beverage Management

Chapter 18: The Future of the Foodservice Industry
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