Managing service in food and beverage operations
By: Ronald F. Cichy, Philip J. Hickey, Jr
Contributors: Hickey, Philip J.
Edition: 4th ed.
Publisher: American Hotel & Lodging Educational Institute
Published: 2012
Place of publication: Lansing, Mich
Language: eng
Number of pages: 706
ISBN-13: 9780866123587
Subjects: Food service management
Description: "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."--Publisher
Notes: Previously pub.: Educational Institute of the American Hotel & Motel Association, c1985.

Includes bibliographical references and index.
Table of contents: title: Leadership in food and beverage operations; title: Food and beverage operations; title: Select restaurant food and beverage staff; title: Select hotel food and beverage staff; title: Select beverage staff; title: Responsible alcohol service; title: Menu development; title: Food and beverage supplies and equipment; title: Facility design, décor, and cleaning; title: Sanitation, safety, security, health, and legal issues; title: Labor and revenue control; title: Restaurants; title: Banquets and catered events; title: In-room dining; title: On-site food and beverage operations.