Foodservice Management Fundamentals

Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation—commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.

About the Authors

Dennis Reynolds proudly serves as the Wine Business Management Director and occupies the Ivar Haglund Endowed Chair of Hospitality Management at the Washington State University School of Hospitality Business Management. Prior to joining WSU's College of Business, Dr. Reynolds was the J. Thomas Clark Professor of Entrepreneurship and Personal Enterprise at the Cornell University School of Hotel Administration.

Dr. Reynolds speaks frequently before management groups in Asia, Europe, and North America and has been cited in broadcast media (including Morning Edition on National Public Radio) as well as newspapers and magazines around the globe. His lively speeches cover such topics as maximizing productivity in the workplace and understanding key value drivers in the hospitality industry. Dr. Reynolds also assists a variety of leading foodservice companies in maximizing their human capital. In particular, he offers assistance in implementing strategic human resource initiatives as well as enhancing management-development programs that are applicable to both the executive and middle-management ranks.

Professor Reynolds's research focuses on pathways leading to enhanced managerial efficiency and effectiveness, especially in service organizations. Recent papers have also addressed the related effects of management feedback on subordinate self-efficacy and a new approach to evaluating and enhancing operational efficiency for multiunit foodservice organizations using food and beverage menu-engineering techniques. His work, which has captured numerous awards from the Academy of Management and other organizations, has been published in leading journals, such as the Academy of Management Learning and Education, the Advanced Management Journal, the Cornell Hospitality Quarterly, the Journal of Hospitality and Tourism Research, and the International Journal of Hospitality Management. He is author or coauthor of five textbooks, with his latest advancing to its tenth edition.

Kathy McClusky has enjoyed a long career in foodservice management, holding several positions in a variety of professional organizations. Kathy has worked as a public health nutritionist, a dietetic internship director, and an adjunct faculty member, and has been a food and nutrition services director in a large medical center as well as in a statewide mental health system in New York, the latter position involving the development of a statewide cook/chill system. Kathy has served as president of the Missouri and New York State Dietetic Associations, an American Dietetic Association (ADA) site visitor, as a member of the ADA House of Delegates in several capacities, and as chair of the Management in Food & Nutrition Services Practice Group, as well as several ADA committees. She is currently Consultant for Patient Services with Morrison Management Specialists.

Kathy has received the ADA Medallion Award, was New York's Distinguished Dietitian, and was a member of the board of directors and treasurer of the ADA from 2009 to 2011. She is currently a member of the board of directors of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association).