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      Managing Service in Food and Beverage Operations

      Managing Service in Food and Beverage Operations

      Fourth Edition

      00349CIN04ENGEOC

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      Member: $82.95
      Nonmember: $118.95

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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.

      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.

      This textbook now comes packaged with a keycode that provides access to an online component that provides additional, interactive material to reinforce the books content. The online content provides information on the skills and knowledge required of restaurant servers.

      Please note:

      • Access to the online component remains active for six-months from the date of purchase.
      • Includes course exam scan sheet for students enrolled in a school program. 
      • Individual learners interested in EI's hospitality management courses should order through Distance Learning, as the textbook is included in the program fee.


      Authors:  Ronald F. Cichy, Ph.D., NCE, CHA Emeritus, CFBE, CHE, Michigan State University and Philip J. Hickey, Jr., Chairman of the Board, O' Charley's, Inc.
      ©2012, 15 chapters, Softbound
      ISBN 978-0-86612-395-2

      Attention Instructors:

      This title is distributed in the United States by Pearson Higher Education.  For additional instructor information or to place an order, please visit Pearson's website.

      To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.

      Table of Contents

      Chapter: 1 Leadership in Food and Beverage Operations
      Chapter: 2 Food and Beverage Operations
      Chapter: 3 Select Food and Beverage Staff
      Chapter: 4 Select Hotel Food Service Staff
      Chapter: 5 Select Beverage Service Staff
      Chapter: 6 Responsible Alcohol Service
      Chapter: 7 Menu Development
      Chapter: 8 Food Service Supplies and Equipment
      Chapter: 9 Facility Design, Deco
      Chapter: 10 Sanitation, Safety, Security, Health, and Legal Issues
      Chapter: 11 Labor and Revenue Control
      Chapter: 12 Restaurants
      Chapter: 13 Banquets and Catered Events
      Chapter: 14 In-Room Dining
      Chapter: 15 On-Site Food and Beverage Operations
      Download

      Syllabus

      Prerequisites: None

      Course Description: This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests.

      Objectives: At the completion of this course, students should be able to:

      1. Define "moments of truth" and identify staff members needed in a food service operation.
      2. Summarize typical restaurant server and busperson duties.
      3. List and discuss the tasks that banquet servers and room service attendants perform.
      4. Describe the duties of beverage servers and bartenders.
      5. Identify legal restrictions and liability issues affecting the service of alcoholic beverages.
      6. Explain how to tell when guests are intoxicated, and outline the steps to take when stopping alcohol service to them.
      7. Describe the importance of the menu to food service operations and explain how it is planned and designed.
      8. Identify procedures and issues involved with purchasing, receiving, storing, issuing, and controlling food service operation supplies and equipment.
      9. Summarize design, decor, and cleaning issues for food service operations.
      10. Describe the critical role of food sanitation in food and beverage operations, explain the HACCP concept of food safety, and discuss the role of staff members in ensuring food safety.
      11. Explain how food and beverage managers develop labor standards, forecast food and beverage sales, prepare work schedules, and analyze labor costs.
      12. Discuss revenue collection and control systems.
      13. Describe casual/theme restaurants and list examples of ways they give value to guests.
      14. Explain how banquets and catered events are sold, booked, planned, and executed.
      15. Discuss room service issues and summarize procedures for delivering room service.
      16. Describe on-site food service operations in the business and industry, health care, and college and university markets.

      Group Teaching Guidelines: This course is designed with 14 chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Since the course stresses the practical application of dining service management concepts, sessions include case studies and in-class group activities.

      Evaluation: The student must complete a comprehensive final examination.

      Learning Resources: Managing Service in Food and Beverage Operations, Third Edition, by Ronald F. Cichy, Ph.D., CHA, and Philip J. Hickey, Jr.

      Presentation files

      These files, available by chapter, are formatted in Microsoft PowerPoint.

      Chapter: 1 Leadership in Food and Beverage Operations
      Chapter: 2 Food and Beverage Operations
      Chapter: 3 Chapter 3: Select Food and Beverage Staff
      Chapter: 4 Select Hotel Food Service Staff
      Chapter: 5 Select Beverage Service Staff
      Chapter: 6 Responsible Alcohol Service
      Chapter: 7 Food Service Supplies and Equipment
      Chapter: 8 Food Service Supplies and Equipment
      Chapter: 9 Facility Design, Décor, Etc.
      Chapter: 10 Sanitation, Safety, Security, Health, and Legal Issues
      Chapter: 11 Labor and Revenue Control
      Chapter: 12 Restaurants
      Chapter: 13 Banquets and Catered Events
      Chapter: 14 In-Room Dining
      Chapter: 15 On-Site Food and Beverage Operations
      Download

      Related Items

      Course Exam Scan Sheet
      Course Exam Scan Sheet
      Managing Service in Food and Beverage Operations (Online Component)
      Managing Service in Food and Beverage Operations (Online Component)