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Management
Managing Service in Food & Beverage Operations, Fourth Edition
Item Id: 00349TXT04ENGE
Review item
Managing Service in Food and Beverage Operations
covers
how food service professionals create and deliver guest-driven service; enhance value and build guest loyalty, and promote repeat business. Readers 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.
The fourth edition is a comprehensive revision featuring the latest service trends contributing to the guest experience; new leadership information; sustainability/green issues for suppliers, equipment, and facilities; menu trends; revised labor and cost control information; and all new restaurant industry examples.
Preview table of contents
Author: Ronald F. Cichy, Ph.D., CHA Emeritus, CFBE, CHE, and Philip J. Hickey, Jr., Chairman of the Board, O' Charley's, Inc.
©2012, 15 chapters, Softbound
ISBN 978-0-86612-358-7
AH&LA member:
$79.95
Nonmember:
$109.95
AH&LA Member/College Student:
$79.95
Nonmember:
$109.95
College Student:
$79.95
Full Price:
$109.95
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2012 American Hotel & Lodging Educational Institute
