Lansing, Michigan, September 2009 - When managers make smart decisions about food and beverage operations, they improve quality standards while reducing expenses, resulting in greater guest satisfaction and greater profits. The fifth edition of Management of Food and Beverage Operations, written by Jack D. Ninemeier, Ph.D., CHA, CFBE, CHE, and published by the American Hotel & Lodging Educational Institute (AHLEI), shows readers how to effectively manage this department.
This textbook offers new and aspiring food and beverage managers a solid, basic foundation in all aspects of food and beverage operations, including marketing, nutrition, menu development, pricing strategies, production, service, sanitation, facilities and equipment, and financial management.
Updates to this edition include:
Management of Food and Beverage Operations, Fifth Edition, is available from the Educational Institute for $95.95; $65.95 for AH&LA members. To order, visit www.ahlei.org or call 800-752-4567 or 517-372-8800. Outside the U.S. and Canada, call 407-999-8100.
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 - email@example.com
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