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Managing Service in Food and Beverage Operations

Managing Service in Food and Beverage Operations

Fifth Edition

00349CIN05ENGE

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This textbook shows readers how food service professionals create and deliver guest-driven service, enhance value, 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. There is an emphasis on how learning to think and act like an owner enhances an operation's value for everyone involved-owners, managers, staff, and guests.

The fifth edition includes information on the latest F&B trends such as food trucks and pop-up restaurants; extensive revisions to the menu chapter, including new information on menu trends; new material on F&B-related technology such as online ordering and restaurant apps; and new sections in several other chapters. In response to customer feedback, "task breakdowns" and many appendixes from the previous edition were deleted. 

Authors:  Ronald F. Cichy, Ph.D., CHA Emeritus, CFBE, CHE, Michigan State University and Philip J. Hickey, Jr., Chairman, Miller's Ale House
©2017, 15 chapters, Softbound
ISBN 978-0-86612-510-9 

Please note:  

  • Includes course exam scan sheet for students enrolled in a school program. 
  • To be eligible to take the final exam and earn a certificate of completion for this course, you must either be enrolled at a school or enrolled as a  Distance Learning  student through AHLEI. Distance Learning students  MUST order their textbooks through the online application ; textbooks purchased through the online store will  NOT  include the necessary final exam.

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