Managing service in food and beverage operations /
Cichy, Ronald F.
Managing service in food and beverage operations / Ronald F. Cichy, Philip J. Hickey, Jr. - 4th ed. - Lansing, Mich. : American Hotel & Lodging Educational Institute, c2012 - xviii, 706 p. : ill. ; 23 cm.
Includes bibliographical references and index.
Leadership in food and beverage operations -- Food and beverage operations -- Select restaurant food and beverage staff -- Select hotel food and beverage staff -- Select beverage staff -- Responsible alcohol service -- Menu development -- Food and beverage supplies and equipment -- Facility design, décor, and cleaning -- Sanitation, safety, security, health, and legal issues -- Labor and revenue control -- Restaurants -- Banquets and catered events -- In-room dining -- On-site food and beverage operations.
"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.
9780866123587 (pbk.) 086612358X
2012360025
Food service management
TX911.3 M27 C568M 2012
Managing service in food and beverage operations / Ronald F. Cichy, Philip J. Hickey, Jr. - 4th ed. - Lansing, Mich. : American Hotel & Lodging Educational Institute, c2012 - xviii, 706 p. : ill. ; 23 cm.
Includes bibliographical references and index.
Leadership in food and beverage operations -- Food and beverage operations -- Select restaurant food and beverage staff -- Select hotel food and beverage staff -- Select beverage staff -- Responsible alcohol service -- Menu development -- Food and beverage supplies and equipment -- Facility design, décor, and cleaning -- Sanitation, safety, security, health, and legal issues -- Labor and revenue control -- Restaurants -- Banquets and catered events -- In-room dining -- On-site food and beverage operations.
"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.
9780866123587 (pbk.) 086612358X
2012360025
Food service management
TX911.3 M27 C568M 2012