Managing service in food and beverage operations / Ronald F. Cichy, Philip J. Hickey, Jr.
Material type:
TextPublication details: Lansing, Mich. : American Hotel & Lodging Educational Institute, c2012Edition: 4th edDescription: xviii, 706 p. : ill. ; 23 cmISBN: - 9780866123587 (pbk.)
- 086612358X
- TX911.3 M27 C568M 2012
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH | TX911.3 M27 C568M 2012 (Browse shelf(Opens below)) | Available | 11100339068 |
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Includes bibliographical references and index.
"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.
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.
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