WSU News Archive

By Sue McMurray, College of Business

PULLMAN, Wash. – It’s not a cookbook, but chefs, restaurateurs, dietitians or anyone in the foodservice industry may benefit from the first edition of "Foodservice Management Fundamentals,” a new textbook by Dennis Reynolds, professor in the Washington State University School of Hospitality Business Management, and Kathy McClusky, patient services consultant with Morrison, a foodservice management company.

 

Reynolds has written four other books on the hospitality industry and ranks 14th among the top 129 most prolific hospitality authors worldwide, according to "Hospitality Author and University Productivity in the 21st Century,” a study published in the Sept. 19, 2012 issue of the Journal of Culinary Science & Technology.

 

Reynolds’ 432-page color book delivers critical information to help students learn to position, manage and leverage a successful foodservice operation. The compilation of management practices, tools and techniques illustrates essential approaches to all segments of the foodservice industry.

 

Accompaniments to the innovative textbook include "Foodservice Management Fundamentals Study Guide,” which focuses on management tools, best practices and techniques; "Foodservice Management Fundamentals Instructor’s Manual,” which includes instructional outlines, PowerPoint slides and a test bank; and "Foodservice Management Fundamentals Discussion Guide,” which is linked to a website featuring videos that instructors can use to enhance class discussions. All of the materials are published by Wiley, the largest publisher of hospitality books.

 

"The overarching goal throughout "Foodservice Management Fundamentals” is to focus on management-related topics that, when addressed with creativity, strong analytical skills, capable interpersonal skills and operational acumen, lead to a positive bottom line,” said Reynolds.

 

As foodservice industry revenues increase, the number of universities featuring foodservice-management courses in nutrition, dietetic, food science and hospitality management programs has grown. This growth resulted in the need for this textbook and supplementary materials.

 

The WSU hospitality business management program started in 1932, making it the third oldest program of its kind in the country. The program ranks ninth in the United States in hospitality research productivity (eleventh worldwide), according to "Hospitality and Tourism Research Rankings by Author, University, and Country Using Six Major Journals: The First Decade of the New Millennium,” a March 2011 study published in the Journal of Hospitality & Tourism Research.

 

The WSU College of Business is accredited across all business disciplines at the baccalaureate, masters and doctoral levels by the Association to Advance Collegiate Schools of Business. Faculty across disciplines produce scholarly and applied research at the main campus in Pullman as well as at urban campuses in Vancouver and the Tri-Cities. International activities include academic centers in China and Switzerland as well as thriving partnerships with several schools around the globe. Innovative online programs supplement face-to-face offerings. For more information, visit http://www.business.wsu.edu.

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