Foodservice Management Fundamentals [Hardcover]

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.

PREFACE ix

Acknowledgments xiii

About the Authors xiv

PART 1: THE FOODSERVICE INDUSTRY 1

CHAPTER 1 THE FOODSERVICE INDUSTRY 3

History 4

Segmentation 11

Industry Statistics 15

Managerial Implications 16

CASE IN POINT: The College Experience 17

CHAPTER 2 THE FOODSERVICE BUSINESS 21

What Makes the Foodservice Business

Unique? 22

Key Characteristics 22

Trends 23

Business Lifecycle 23

Understanding the Marketplace 25

Value from the Customers’ Perspective 28

Managerial Implications: Maximizing Opportunities in the Competitive Marketplace 33

CASE IN POINT: Restaurant No. 2 35

PART 2: THE MENU 39

CHAPTER 3 MENU PLANNING AND DEVELOPMENT 41

Philosophy 42

Planning 43

Menus in Onsite Foodservice 50

The Art of Menu Development 65

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