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ISBN-13 9781118545638ISBN-10 111854563X
ISBN-10 0-470-40906-1ISBN-13 978-0-470-40906-0
Author(s): Reynolds, Dennis R.
Publisher: John Wiley & Sons
Copyright year: © 2014 Pages: 592

Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation—commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.

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