Includes bibliographical rererences and index.

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.

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.