The Fundamentals of Recreational Foodservice Management outlines the charges of what it takes to be successful in the field of recreation foodservice in channels of business such as movie theaters, stadiums, arenas, amusement parks and fairs. It highlights the management tools and basics in finance that guide potential foodservice professionals into concessions management practices.

The book discusses the principles of management styles, goal setting, hiring, training and developing employees to deliver the highest quality service. There are specific chapters that detail the financial process of planning and forecasting budgets and profit and loss statements. It will serve as a standard in preparing for special events and controlling cost prior to any operating period.

There are exercises in Menu Development and Concession Stand Management. It also includes sanitation standards that will prepare the reader to take the Serve Safe exam.

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This book serves as an all-encompassing preparation tool for any person wishing to enter the field of recreational foodservice or taking the Certified Concession Mangers (CCM) Exam

The author, Larry Etter, has over 35 years of experience in the hospitality field and recreational foodservice management.