KENDALL HUNT PUBLISHING Foodservice Operations Management: A Menu Perspective

Prepare savvy future professionals ready to manage the foodservice industry with poise. Well-run foodservice may look like magic, but there is very careful intersection of science and management at play. Foodservice Operations Management: A Menu Perspective takes readers behind the scenes of smooth, sustainable foodservice businesses, demonstrating the fundamental impact of the menu on every facet of operation. Beginning with the menu itself, it provides a detailed exploration of menu development, including comprehensive coverage of nutritional considerations, the major types of menus, and how they affect operations in both commercial and noncommercial foodservice operations. From there, the text broadens its focus to specific elements of commercial and noncommercial foodservice operations, marketing, facilities management, procurement, technology, sustainability, and more! Foodservice Operations Management: A Menu Perspective: Is Current! Information features the impacts of Covid-19 on the industry in most chapters. Is Relevant! The textbook prepares students with the knowledge vital to entering the commercial or noncommercial foodservice industry. Is Critical Thinking! Discussion and further investigation are encouraged in each chapter through "Food for Thought." Is Applicable! Actionable take-away points are included in "Recipes for Success" at the end of each chapter.