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This textbook (formerly titled Managing Beverage Service) focuses on the successful elements of a beverage operation, based on research to identify those that are thriving.
Discussions of leadership and supervision focus on the management and leadership practices specific to a beverage operation, including emotional intelligence and the importance of relationships, communication, recruitment and training, and motivation and performance reviews. The textbook covers a real-world approach to beverage controls, purchasing through serving, technology, design, and handling guest complaints. A new chapter on sales and marketing includes both food and beverage products, and boosting sales through technology and unique service.
Authors: Ronald F. Cichy, Ph.D., CHA, CFBE, CHE, Michigan State University and Lendal H. Kotschevar, Ph.D.
©2010, 16 Chapters, Digital
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