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      Educational Institute Publishes New Edition of Planning and Control Textbook

      Lansing, Michigan, June 2013—The eighth edition of Planning and Control for Food and Beverage Operations by Jack Ninemeier, Ph.D., CHA, CFBE, CHE, is now available from the American Hotel & Lodging Educational Institute (EI). This essential management textbook introduces students to the control processes used to reduce costs and increase efficiency in food and beverage operations.

      The 14-chapter book explores how planning and control functions can help operations work smarter, compete for market share, and provide value to guests. This new edition has a greater focus on point-of-sale systems and other new technologies and how they contribute to control processes and procedures. New “Effective Control Tactic” features throughout the text highlight basic principles of effective food and beverage management.

      Planning and Control for Food and Beverage Operations is part of the following EI curriculum packages: the five-course Food and Beverage Management Area of Specialization, the 12-course Food and Beverage Management Diploma, the 16-course Dual Diploma; and as an elective course in the eight-course Hospitality Operations Certificate.

      To order Planning and Control for Food and Beverage Operations, call 800.349.0299 or +1.407.999.8100 or visit www.ahlei.org. U.S. academic customers should contact Pearson Higher Education, EI’s academic distribution partner.

      About the American Hotel & Lodging Educational Institute
      Established in 1953 as a nonprofit educational foundation of the American Hotel & Lodging Association, the Educational Institute’s mission is to continue being the preferred provider to the lodging industry, hospitality schools, and related hospitality industries by developing and providing quality resources to train, educate, and certify hospitality professionals worldwide.

      Elizabeth Johnson - ejohnson@ahla.com