Fundamentals of Foodservice Management

The food service industry is one of the most promising industries which has been present for a long time. The industry has evolved a lot through generations, and the need for changes is mandatory even now. Especially in the case of this industry growth and change according to the changing market situations and trends is one of the most important aspects. Being able to manage and control costs is also one of the important aspects, and everything else will be able to work smoothly if costs are managed efficiently. As the industry is constantly growing day by day with the increase in demand, so is the competition. To be able to tackle competition in this industry, every food and beverage business needs to follow the basic guidelines and also be able to provide something unique. The working of a food service business is much more complex and involves a lot of processes and procedures that need to be followed and kept in check throughout.
This book includes all the factors that need to be kept in mind to run a business in this industry. It involves even the smallest of aspects that do not seem to affect the business directly but hugely affect it indirectly. This means the complete connection between the food and beverages part of the business, along with other managerial aspects that need to be considered. It is never just the food that makes a food business successful but all the other factors that are involved, which include quality of the food, sanitation and hygiene and even human resource management. The organizational structure and design also play an important role in the smooth working of a food service business. It is always best when duties are allotted and delegated to individuals properly. All these factors add to the efficiency and growth of the business.