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Acknowledgements
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1.1. Importance of the Food Service Industry within Hospitality
1.2. Food Service Industry: A Major Player in the Economy
1.2.1. Socio-economic and Demographic Factors Affecting the Industry
1.3. Food Service Segments
1.3.1. Commercial Food Service
1.3.2. Non Commercial Food Service
1.4. Food Service Operations
1.4.1. The Systems Theory
1.4.1.1. Benefits of Systems Theory
1.4.2. Types of Food Service Systems
1.5. Trends and Challenges in Food Service
1.6. Professional Careers in the Food Service Industry
1.7. Professionalism in Food Service
1.7.1. Workplace Conduct & Efficiency
1.8. Conclusion
1.9. Review Questions
1.10. Practical Exercises
1.11. References
2.1. The Role of Management
2.1.1. Primary Roles in Management
2.1.2. Primary Responsibilities in Management
2.2. Management in Food Service
2.2.1. Executive Level
2.2.2. Mid-Level Management
2.2.3. Supervisory Level
2.2.4. Entry-Level Management
2.3. Difference between Leadership and Management
2.4. Strategies For Effective Management and Leadership
2.5. Leadership Styles
2.5.1. Choosing the Right Style
2.6. Conclusion
2.7. Review Questions
2.8. Practical Exercises
2.9. References
3.1. The Power of Teamwork
3.1.1. Building and Maintaining Effective Teams
3.1.2. Strategies for Fostering Collaboration and Communication
3.1.3. The Cost of a Bad Hire
3.1.4. Strategies to Hire a Strong Candidate
3.2. Understanding and Managing Conflicts in the Workplace
3.2.1. Conflict Resolution Techniques and Negotiation Skills
3.2.2. Creating a Positive Work Environment
3.3. Conclusion
3.4. Review Questions
3.5. Practical Exercises
3.6. References
4.1. Human Resources Management
4.1.1. HR Management Issues
4.1.2. The Planning Process
4.2. The Employment Process
4.2.1. Recruitment
4.2.1.1. Job Description
4.2.1.2. Job Posting
4.2.1.2.1. Types of Job Postings
4.2.1.2.1.1. Recruitment Tools
4.2.1.3. Selection
4.2.1.4. The Interview
4.2.1.4.1. Types of Interviews
4.2.1.4.2. Interview Process
4.2.1.5. Post-Interview Follow-Up
4.2.1.6. Reference Checks
4.2.1.7. Making the Job Offer
4.2.1.8. Complying with Human Rights Laws
4.3. Performance Management
4.3.1. Training Program
4.3.2. Performance Evaluation
4.4. Discipline
4.4.1. Principles for Discipline
4.5. Dismissals
4.6. Occupational Health and Safety in Human Resources
4.7. Conclusion
4.8. Review Questions
4.9. Practical Exercises
4.10. References
5.1. Accounting
5.1.1. Accounting Principles
5.2. Financial Records and Statements
5.2.1. The Income Statement
5.2.1.1. What information can be found in the income statement?
5.2.2. The Balance Sheet
5.2.2.1. What information can be found in the balance sheet?
5.2.3. The Statement of Retained Earnings
5.2.4. Cash Flow Statement
5.2.5. How do the financial statements relate to each other?
5.3. Management of Revenue and Expenses
5.3.1. Controlling Costs
5.4. Labor Cost Management
5.5. Food Costs Management
5.6. Inventory
5.7. The Budgeting Process
5.7.1. Value of a Budget
5.7.2. Understanding Operating Costs
5.7.3. Understanding Cost Percentages and Profit in the Restaurant Industry
5.7.3.1. Interpreting Cost Percentages
5.7.4. Budget Planning
5.7.4.1. Detailed Steps in Planning the Foodservice Budget
5.8. Conclusions
5.9. Review Questions
5.10. Practical Questions
5.11. References
6.1. Marketing
6.1.1. What is Marketing?
6.1.1.1. The Marketing Cycle
6.1.1.2. Components of a Marketing Program
6.2. Marketing for foodservice operations
6.3. Marketing as a Managerial function
6.3.1. Planning
6.3.2. Implementation
6.3.3. Evaluation
6.4. Social Media Marketing
6.5. Branding
6.6. The Marketing Plan
6.7. Conclusion
6.8. Review Questions
6.9. Practical Questions
6.10. References
7.1. Strategic Analysis
7.2. The Competitive Environment
7.3. The SWOT analysis
7.4. The Strategic Management Process
7.5. Mission and Vision
7.6. Strategic Planning: A Guide for Achieving Success
7.7. Strategic Planning Process
7.8. Conclusion
7.9. Review Exercises
7.10. Practical Exercises
7.11. References
Review Questions
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Principles of Management in Nutrition Copyright © 2025 by Melissa A. Fernandez is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.