7 Foodservice Management

An effective manager is skilled in the areas of communication, time management, resource management, and leadership. Managers must train employees and make sure they understand all of the operation’s policies. To protect the operation and the employees, managers must also consider loss prevention factors. Marketing and public relations help a foodservice operation maintain its customer base and attract new customers.


  • pdf version of Unit 3, Chapter 7
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
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    Tony Ferguson,
    Sep 3, 2011, 3:41 PM
    Ċ
    Tony Ferguson,
    Sep 3, 2011, 3:41 PM
    Ċ
    Tony Ferguson,
    Sep 3, 2011, 3:42 PM
    Ċ
    Tony Ferguson,
    Sep 3, 2011, 3:41 PM
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