An edition of Managing service in food and beverage operations
(2012)
Managing service in food and beverage operations
4th ed.
by Ronald F. Cichy
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"This textbook shows students how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business. Students will learn how every aspect of a food service operation contributes to the guest experience and will explore unique features of a variety of food and beverage operations."--Publisher
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Managing service in food and beverage operations
2012, American Hotel & Lodging Educational Institute
in English
- 4th ed.
086612358X 9780866123587
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Book Details
Table of Contents
Leadership in food and beverage operations
Food and beverage operations
Select restaurant food and beverage staff
Select hotel food and beverage staff
Select beverage staff
Responsible alcohol service
Menu development
Food and beverage supplies and equipment
Facility design, décor, and cleaning
Sanitation, safety, security, health, and legal issues
Labor and revenue control
Restaurants
Banquets and catered events
In-room dining
On-site food and beverage operations.
Edition Notes
Previously pub.: Educational Institute of the American Hotel & Motel Association, c1985.
Includes bibliographical references and index.
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| December 20, 2023 | Edited by ImportBot | import existing book |
| March 18, 2022 | Edited by ImportBot | import existing book |
| July 18, 2019 | Created by MARC Bot | import new book |