Food Service Management: How to Succeed in the High-risk Restaurant Businessy Someone Who Did

Wentz has worked for several decades in the food service industry, including some 30 years with Aramark in various capacities ranging from food service manager to regional vice president; he now lives in Cincinnati, Ohio, where he works as a management and business development consultant. He offers a practical text for those currently in the food service industry or considering a career in the industry. The text covers the fundamentals of food service management, including entering the field; deciding which food service management setting to work in, such as healthcare, university, public schools, business and industry, restaurant, or food service management company; predicting food costs; labor cost control; other costs; the profit and loss statement; sanitation; managing employees; customer relations; kitchen organization; owning your own business; effective leadership; time management; food quality; and planning a career path. Annotation c2008 Book News, Inc., Portland, OR (booknews.com)