6 Best Books on Food Service Management

“Food and Beverage Services” Book Review: This book is a valuable resource for both graduate and undergraduate students in hotel management, as well as food management students and professionals. It caters to the specific needs of students studying hotel management courses. The book comprises six comprehensive chapters that cover a range of topics. It begins with an introduction to food and beverage service, followed by menu knowledge and planning. The book thoroughly explores food service, beverages and tobacco, bar operations and control, and ancillary functions, encompassing all aspects of the food service industry. With its extensive coverage and practical approach, the book also includes original case studies from the real world, offering insights and strategies to tackle them effectively.

“Food and Beverage – Service and Management” Book Review: This book is a valuable resource for graduate and undergraduate students in hotel management, as well as food management students and professionals. It serves as an introduction to the world of professional cookery, providing a comprehensive overview of management principles within the hotel system. The book delves into the day-to-day activities that are essential to maintain efficient operations. It also explores emerging technologies and trends, including the opportunities and challenges of integrating foodservice with other support services in an on-site setting. Furthermore, the book includes references for further exploration and study.

“On–Site Food Service Management: A Best Practices Approach” Book Review: This book is a valuable resource for graduate and undergraduate students in hotel management, as well as food management students and professionals. Its scope encompasses a crucial aspect of foodservice that caters to various customer groups. This includes employees in corporate office complexes, patients and visitors in healthcare facilities, students, children in daycare, the growing senior market, and other markets served by catering establishments. With real-world case studies, the book becomes an indispensable tool for foodservice professionals, such as food service directors, multi-unit managers, nutritionists, dieticians, and dietary managers, seeking to enhance the quality and efficiency of their on-site facilities.

“Food service Management: Principles and Practices” Book Review: This book is a valuable resource for graduate and undergraduate students in hotel management, as well as food management students and professionals. It provides a comprehensive and practical overview of foodservice operations and the necessary business principles for successful management. The book covers core topics such as food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. It also reflects the influence of current social, economic, technological, and political factors. Sustainability is emphasized throughout, and there is increased focus on culinary issues. Additionally, the textbook includes a new case study based on the University of Wisconsin.

“The Food Service Professionals Guide to Waiter and Waitress Training” Book Review: This book is a valuable resource for graduate and undergraduate students pursuing hotel management, as well as food management students and professionals. The book covers all the essential aspects, providing clear explanations and specific information. It focuses on practical guidance rather than lengthy explanations, personal anecdotes, or scholarly lectures. Each book in the series includes contact details for relevant companies. These step-by-step guides cover a wide range of management subjects, from selecting an ideal location for a new restaurant to training wait staff and everything in between. They are designed to be easy to read and understand, removing any confusion surrounding the topic. The information provided is concise, up-to-date, and relevant.

“Case Studies in Food Service Management: Business Perspectives” Book Review: This book is a valuable resource for graduate and undergraduate students in hotel management, as well as food management students and professionals. It offers practical guidance to help managers enhance the operational performance of their on-site foodservice facilities. Topics covered include cost control, budgeting, personnel management, purchasing, inventory control, and various operational configurations. The book provides methods for measuring and improving productivity, along with guidelines for maintaining high food quality while managing costs effectively.