Management of food and beverage operations - Ninemeier, Jack D., 1944- (Lansing, Michigan : American Hotel & Lodging Education Institute, 2010)
pt. 1. Introduction. The food service industry. Organization of food and beverage operations. Fundamentals of management. Food and beverage marketing. -- pt. 2. Menu management. Nutrition for food service operations. The menu. Standard product costs and pricing strategies. -- pt. 3. Production and service. Preparing for production. Production. Food and beverage service. Sanitation and safety. -- pt. 4. Design and finances. Facility design, layout and equipment. Financial management.
Keywords: RESTAURANTES, CAFETERIAS, ETC. -- ADMINISTRACION; ADMINISTRACION DE SERVICIOS DE ALIMENTACION; ADMINISTRACION HOTELERA