Description
Scitus Academics Foodservice Management Fundamentals by Lina Raske
Foodservice industry defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. The companies that supply foodservice operators are called foodservice distributors. Foodservice distributors sell goods like small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and foodservice versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. Successful foodservice management means having hands in many pies: menu planning, operations, revenue management, human resources, training, marketing, merchandising, and customer service. Today, foodservice management requires a variety of skills and abilities, including creativity, analytical skills, interpersonal skills, and operational acumen. The book Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. The compilation of management practices, tools, and techniques illustrates essential approaches to all segments of the foodservice industry.