Foodservice Management Fundamentals (Toronto Academic Press)

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by W. Allan
English | 2025 | ISBN: 1779563345 | 372 pages | True PDF | 15.37 MB

Provide a foundational understanding of foodservice operations, focusing on management principles and best practices. The book covers menu planning, procurement, food production, service, and sanitation. It emphasizes financial management, human resources, and marketing within the foodservice industry. Practical examples and case studies illustrate successful foodservice management strategies. The goal is to equip students and professionals with the skills needed to run efficient and profitable foodservice operations.



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