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折優惠：HK$160
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Foodservice Management Fundamentals
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沒有庫存
訂購需時10-14天
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9780470409060 | |
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Dennis Reynolds、Kathleen Wachter McClusky | |
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桂魯 | |
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2013年1月01日
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730.00 元
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HK$ 657
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詳
細
資
料
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叢書系列：餐旅
規格：精裝 / 418頁 / 菊8K / 普級 / 雙色印刷 / 初版
出版地：台灣
餐旅
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分
類
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專業/教科書/政府出版品 > 休閒餐旅類 > 餐旅管理 |
同
類
書
推
薦
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內
容
簡
介
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Foodservice Management Fundamentals 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.
Today, 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.
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目
錄
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．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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