Reynolds, Dennis <br/><br/>
Foodservice management fundamentals / 
Dennis Reynolds and Kathleen Wachter Mcclusky. 
 - Hoboken :  Wiley,  c2013. 
 - 418 p. :  ill. ;  29 cm. 
<br/><br/>1. The foodservice industry -- The foodservice industry -- The foodservice business -- 2. The menu -- Menu planning and development -- Recipe standardization, costing, and analysis -- Menu pricing -- 3. The foodservice operation -- Facilities planning, design, and equipment -- Food sanitation and safety -- Supply chain management -- Food management -- 4. General management -- Financial management -- Customer service -- Marketing -- Human resource management -- Leadership and management -- 5. Advanced management -- Internal control -- Operational analyses -- Beverage management -- The future of the foodservice industry. 
<br/><br/><label>ISBN: </label>9780470409060 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.
<br/><br/><label>LC Class. No.: </label>TX911.3  / .R489