Foodservice Management Fundamentals, Study Guide

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 IndustryChapter 2: The Foodservice BusinessPART II: THE MENUChapter 3: Menu Planning and DevelopmentChapter 4: Recipe Standardization, Costing, and AnalysisChapter 5: Menu PricingPART III: THE FOODSERVICE OPERATIONChapter 6: Facilities Planning, Design, and EquipmentChapter 7: Food Sanitation and SafetyChapter 8: Supply Chain ManagementChapter 9: Food ManagementPART IV: GENERAL MANAGEMENTChapter 10: Financial ManagementChapter 11: Customer ServiceChapter 12: MarketingChapter 13: Human Resource ManagementChapter 14: Leadership and ManagementPart V: Advanced ManagementChapter 15: Internal ControlChapter 16: Operational AnalysesChapter 17: Beverage ManagementChapter 18: The Future of the Foodservice IndustrySupplemental Materials