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Food service management is the science of selecting and preparing food items and the presenting of that product to the consumer. Most frequently, the term is applied to the restaurant industry rather than the grocery or acricultural industry. The food service manager is responsible for overseeing not only the preparation of the product, he also manages the dining area, guest relations, and cash flow. He decides the menu within certain guidelines, makes sure the chef is informed of the choices, insures cleanliness of the establishment, and knows his wait staff. He is responsible for the smooth flow of the dining room and the satisfaction of the customer. He is an expert in time management and waste control. In the US, the food service manager is most commonly known as a restaurant manager.
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Bill Wentz has written: 'Food service management' -- subject(s): Restaurant management, Food service management, Vocational guidance, Restaurants
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You can head on over to amazon and do a search there for the book you want. You can also go to any local restaurant and ask them for a fodd service management book.
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What is the meaning of QSR and FSC in the vision statement of jollibee food corporation?
Food, Service and Cleanliness
