Foodservice Operations and Management: Concepts and Applications – Karen Eich Drummond, Mary Cooley, Thomas J. Cooley
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Delve into the dynamic world of foodservice operations and management with “Foodservice Operations and Management: Concepts and Applications” by Karen Eich Drummond, Mary Cooley, and Thomas J. Cooley. This comprehensive textbook provides a practical and insightful exploration of the key principles and practices essential for success in this demanding industry.
The book covers a wide range of topics crucial for effective foodservice management, including menu planning and cost control, purchasing and inventory management, food safety and sanitation, human resource management, and marketing and sales strategies. It offers a balanced blend of theoretical concepts and real-world applications, equipping readers with the knowledge and skills needed to navigate the complexities of the foodservice sector.
Through clear explanations, real-life case studies, and practical examples, the authors guide readers through the challenges and opportunities inherent in managing foodservice operations. Whether you’re a student aspiring to a career in foodservice, a seasoned professional seeking to enhance your expertise, or an entrepreneur starting a new venture, this book provides valuable knowledge and actionable strategies.
Gain a strong foundation in foodservice operations and management with this essential resource. Learn how to optimize efficiency, enhance profitability, and maintain the highest standards of quality and customer satisfaction. ISBN: 9781284164879
Master foodservice operations & management with Drummond, Cooley & Cooley’s “Foodservice Operations and Management: Concepts and Applications” (ISBN: 9781284164879). Covers menu planning, cost control, food safety, & more. Ideal for students & professionals.
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