Management of food and beverage operations
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Lansing, Michigan :
American Hotel & Lodging Education Institute,
©2010
|
| Edition: | Fifth edition. |
| Subjects: |
Table of Contents:
- 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.