Foodservice Management Fundamentals

Dennis Reynolds 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.

Kathleen W. McClusky, 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.

• PART I: THE FOODSERVICE INDUSTRY
• Chapter 1: The Foodservice Industry
• Chapter 2: The Foodservice Business
• PART II: THE MENU
• Chapter 3:  Menu Planning and Development
• Chapter 4: Recipe Standardization, Costing, and Analysis
• Chapter 5: Menu Pricing
• PART III: THE FOODSERVICE OPERATION
• Chapter 6: Facilities Planning, Design, and Equipment
• Chapter 7: Food Sanitation and Safety
• Chapter 8: Supply Chain Management
• Chapter 9: Food Management
• PART IV: GENERAL MANAGEMENT
• Chapter 10: Financial Management
• Chapter 11: Customer Service
• Chapter 12: Marketing
• Chapter 13: Human Resource Management
• Chapter 14: Leadership and Management
• Part V: Advanced 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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