Foodservice Management Fundamentals 1st edition by Dennis Reynolds, Kathleen Wachter McClusky ISBN B00CTZ2OS0 ‎ 978-1118476871

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ISBN 10: B00CTZ2OS0
ISBN 13: ‎ 978-1118476871
Author:  Dennis Reynolds, Kathleen Wachter McClusky

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.

Foodservice Management Fundamentals 1st Table of contents:

Part 1: The Foodservice Industry

Chapter 1: The Foodservice Industry

History

Roots and Ancient Origins

Evolution and Culture

Foundation of Current Operations

Segmentation

Quick Service

Fast Casual

Family/Midscale

Moderate/Theme

Fine Dining

Onsite

Industry Statistics

Managerial Implications

Key Terms

Case in Point: The College Experience

Review and Discussion Questions

End Notes

Chapter 2: The Foodservice Business

What Makes the Foodservice Business Unique?

Key Characteristics

Trends

Business Lifecycle

Understanding the Marketplace

Environmental Scanning

Concept Mapping

Value from the Customers’ Perspective

Value Drivers

The Service-value Chain

Capacity Constraints

Managerial Implications: Maximizing Opportunities in the Competitive Marketplace

Key Terms

Case in Point: Restaurant No. 2

Review and Discussion Questions

End Notes

Part 2: The Menu

Chapter 3: Menu Planning and Development

Philosophy

Planning

Planning and Development Phases

Categorization and Menu Policy

QSRs

Menus in Onsite Foodservice

Healthcare

Schools

Colleges and Universities

Business and Industry

Sports and Entertainment

Correctional Facilities

The Art of Menu Development

Sustainability in Menu Planning

Managerial Implications

Key Terms

Case in Point: The Handwritten Menu

Review and Discussion Questions

End Notes

Chapter 4: Recipe Standardization, Costing, and Analysis

Recipe Standardization

Definition

Advantages and Disadvantages

Chefs and Dietitians

Applying Yields

Development and Standardization

Recipe Costing

Recipe Analysis

Nutritional Analysis

Intake Analysis

HACCP

Managerial Implications

Key Terms

Case in Point: Recipe, What Recipe?

Review and Discussion Questions

End Notes

Chapter 5: Menu Pricing

Pricing Approaches

Nonstructured

Factor Method

Prime-Cost Method

Actual-Cost Method

Gross-Profit Method

Stochastic-Modeling Approach

Menu Psychology

Design

Communication

Truth and Accuracy

Extending Menu Philosophy

Menu Engineering

Origins

Advanced Techniques

Managerial Implications

Key Terms

Case in Point: The $47 Burger

Review and Discussion Questions

End Notes

Part 3: The Foodservice Operation

Chapter 6: Facilities Planning, Design, and Equipment

Planning

Planning Considerations

Safety and Productivity

Other Concerns

Design and Layout

Space Allocation

Dining Room Design

Kitchen Design

Equipment

Equipment Selection

Equipment Procurement

Corporate Responsibility

Environmental Concerns

Energy and Water

Building to Reduce Food Waste

Managerial Implications

Key Terms

Case in Point: Trash Cans

Review and Discussion Questions

End Note

Chapter 7: Food Sanitation and Safety

Foodborne Illness

What Is a Foodborne Illness?

US Government Programs

Biological, Chemical, and Physical Hazards in Food

Foodborne Illness Prevention

General Prevention

HACCP

Workplace Safety

When Things Go Wrong Outside the Foodservice Operation

Material Safety Data Sheets (MSDS)

Managerial Implications

Key Terms

Case in Point: Food Safety at the Nursing Home

Review and Discussion Questions

End Notes

Chapter 8: Supply Chain Management

Purchasing

Purchasing Activities

Purchasing Managers

Distribution Channels

Product Management

Intracompany Distribution Channels

Profit Maximization

Supplier Selection

Supplier as Partner

Suppliers and Ethics

Methods of Buying

Forecasting

Forecasting Models

Calculating Quantities

Unexpected Impacts

Managerial Implications

Key Terms

Case in Point: Purchasing in University Dining Services

Review and Discussion Questions

End Notes

Chapter 9: Food Management

Receiving

Receiving Essentials

Receiving Procedures

Invoice Processing

Storage Management

Dry Storage

Refrigerated Storage

Frozen Storage

Inventory Management

Issuing

Perpetual Inventory

Physical Inventory

Inventory Valuation

Inventory-Turnover Analysis

Production Management

Production Procedures

Managing Food Quality

Quantity Food Production

Managerial Implications

Key Terms

Case in Point: The Automotive Plant

Review and Discussion Questions

End Notes

Part 4: General Management

Chapter 10: Financial Management

Accounting Overview

Restaurant Industry Dollars

Unique Industry Aspects

Accounting Principles

Financial Statements

Income Statement

Balance Sheet

Statement of Cash Flows

Analyzing Financial Statements

Income Statement Analysis

Operating Ratio Analysis

Balance Sheet Analysis

Cost Concepts

Fixed versus Variable Costs

Controllable Costs

Overhead

Budgeting

Operations Budget

Capital Budget

Managerial Implications

Key Terms

Case in Point: You Can’t Take Percentages to the Bank

Review and Discussion Questions

End Notes

Chapter 11: Customer Service

Style and Philosophy

Customer Service Experience

Exceeding Expectations

Measurement

Problem Identification

Data Management

Quality and Standards

Success

Service Failure and Recovery

Service Recovery Strategies

Results

Managerial Implications

Key Terms

Case in Point: Pineapple or Pickle—Who’s to Say?

Review and Discussion Questions

End Notes

Chapter 12: Marketing

The Science of Marketing

Social Marketing

Strategic Marketing

Competitive Forces

Marketing Mix

Service Marketing

Marketing and Unit-Level Operations

Text Your Papa

The Test of Taste

Onsite Foodservice Marketing

Branding

Branding Basics

Keys to Successful Implementation

Managerial Implications

Key Terms

Case in Point: The Entrepreneurial Baker

Review and Discussion Questions

End Notes

Chapter 13: Human Resource Management

What Is the Job?

Job Analysis

Job Description

Finding, Hiring, and Keeping the Best People

Recruitment

Selection

Retention

Training and Development

Staffing and Scheduling

Compensation

Managerial Implications

Key Terms

Case in Point: New Employees or New Motivational Techniques?

Review and Discussion Questions

End Notes

Chapter 14: Leadership and Management

Leadership’s Evolution

Leadership Theories

The Leader of Tomorrow

Leadership versus Management

Similarities and Differences

Leadership Behaviors

Management Functions

Supervision

Leadership Development

Ethics

Ethics and the Guest

Ethical Treatment of Employees

Managerial Implications

Key Terms

Case in Point: Daphne’s Dilemma

Review and Discussion Questions

End Notes

Part 5: Advanced Management

Chapter 15: Internal Control

Why Is Internal Control Necessary?

Foodservice Characteristics

Employee Characteristics

Conditions Conducive to Fraud and Embezzlement

Opportunity

Need

Failure of Conscience

General Principles

Divide Duties

Fix Responsibility

Limit Access

Minimize Cash Banks

Minimize Inventory

Conduct Random Audits

Maintain Accurate Records

Routinely Upgrade Firewalls and PCI Standards

Rotate Managers

Keep the Customer in Mind

Identifying Employee Theft

What to Watch For

Mystery Shoppers

Trust

Technology

The Best Deterrent

Managerial Implications

Key Terms

Case in Point: Pennies, Nickels, and Dimes

Review and Discussion Questions

End Note

Chapter 16: Operational Analyses

Revenue Management

Revenue Management in Restaurants

Break-even Analysis

Price Elasticity

Cost-analysis Techniques

Activity-based Costing

Potential Food Cost

Operational Analysis Techniques

Partial-factor Productivity Analysis

Total-factor Productivity Analysis

The Pareto Principle

Managerial Implications

Key Terms

Case in Point: Sales and Labor

Review and Discussion Questions

End Notes

Chapter 17: Beverage Management

Beverage Industry Overview

A Brief History

Prohibition

Today’s Beverage Industry

Responsible Beverage Alcohol Service

Alcohol and Health

Legal Issues

Beverage Control

General Guidelines

Purchasing, Receiving, Storing, and Issuing

Pricing

Staff Training

The Basics

Minimizing Liability

Managerial Implications

Key Terms

Case in Point: The Fake ID

Review and Discussion Questions

End Notes

Chapter 18: The Future of the Foodservice Industry

Lessons from the Past

Forces for Change

Globalization

Social Responsibility

Sustainability

Quest for Quality

Predictions by Segment

Quick Service

Fast-Casual

Family/Midscale

Moderate/Theme

Fine Dining

Onsite

Technology in 2050

Extending What Is “New” Today

Singularity

Final Thought

Key Terms

Case in Point: The Traditional Family-style Restaurant

Review and Discussion Questions

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