Best Reference Books – Food Service Management

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We have compiled the list of Top 10 Best Reference Books on Food Service Management subject. These books are used by students of top universities, institutes and colleges. Here is the full list of top 10 best books on Food Service Management along with reviews.

Kindly note that we have put a lot of effort into researching the best books on Food Service Management subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Food Service Management" as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.

1. “Food and Beverage Services” by Singaravelavan

“Food and Beverage Services” Book Review: This book is useful for graduate and undergraduate students pursuing hotel management. Food Management students, professionals can also use this book. This book explains the requirements of the students of hotel management courses. There are 6 chapters in this book. The book starts by introduction to food and beverage service, menu knowledge and planning. Food service, beverages and tobacco, bar operations and control and ancillary functions are also thoroughly updated to cover all the aspects of the food service industry. Due to its exhaustive coverage and practical approach, this book also explains about the original case studies of the real world and the tactics to deal with them.

2. “Food Production Operations” by Parvinder Bali

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“Food Production Operations” Book Review: This book is useful for graduate and undergraduate students pursuing hotel management. Food Management students, professionals can also use this book. The book aims to introduce students to the world of professional cookery. It covers all aspects of food production, including basics of all kitchens, modern kitchen equipment, layout, menu planning and basic cuts, and more. It also includes sections on food safety, new concepts in wine and food pairing, and game and poultry.

3. “Food and Beverage – Service and Management” by Bobby George and Sandeep Chatterjee

“Food and Beverage – Service and Management” Book Review: This book is useful for graduate and undergraduate students pursuing hotel management. Food Management students, professionals can also use this book. The book aims to introduce students to the world of professional cookery. It covers many management principles in services in the hotel system. It also explains day to day activities that are to be maintained. New technologies and trends are also covered, such as the possibilities and challenges of melding foodservice with other support services in an on-site setting. References are also included in this book at the end.

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4. “On–Site Foodservice Management: A Best Practices Approach” by Dennis R. Reynolds

“On–Site Food Service Management: A Best Practices Approach” Book Review: This book is useful for graduate and undergraduate students pursuing hotel management. Food Management students, professionals can also use this book. The scope of this book encompasses the most important part of foodservice. The customers are employees in corporate office complexes, patients and visitors in health care facilities, students, children in daycare, the burgeoning senior market, and related markets serviced through catering establishments. Complete with real-world case studies, this book is a powerful tool for foodservice professionals-including food service directors, multi unit managers, nutritionists, dieticians, and dietary managers-who want to enhance the quality and efficiency of their current on-site facilities.

5. “Foodservice Management: Principles and Practices” by June Payne-Palacio Ph.D. RD and Monica Theis

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“Food service Management: Principles and Practices” Book Review: This book is useful for graduate and undergraduate students pursuing hotel management. Food Management students, professionals can also use this book. This book gives a comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. It covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on the University of Wisconsin.

6. “The Food Service Professionals Guide to Waiter and Waitress Training” by Lora Arduser

“The Food Service Professionals Guide to Waiter and Waitress Training” Book Review: This book is useful for graduate and undergraduate students pursuing hotel management. Food Management students, professionals can also use this book. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and websites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information.

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7. “Case Studies in Food Service Management: Business Perspecttives” by American Hotel & Lodging Educational Institute

“Case Studies in Food Service Management: Business Perspectives” Book Review: This book is useful for graduate and undergraduate students pursuing hotel management. Food Management students, professionals can also use this book. This book helps managers improve the behind-the-scenes performance of their on-site foodservice facilities, from cost control, budgeting, personnel, purchasing, and inventory control to different operational configurations, including a variety of production approaches. Methods are provided for defining, measuring, and enhancing productivity, as well as guidelines on how to increase the quality of food delivery while keeping costs down.

People who are searching for Free downloads of books and free pdf copies of these top 10 books on Food Service Management – we would like to mention that we don’t have free downloadable pdf copies of these good books and one should look for free pdf copies from these Authors only if they have explicitly made it free to download and read them.

We have created a collection of best reference books on "Food Service Management" so that one can readily see the list of top books on "Food Service Management" and buy the books either online or offline.

If any more book needs to be added to the list of best books on Food Service Management subject, please let us know.

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Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn | Youtube | Instagram | Facebook | Twitter