Cichy, Ronald F. <br/><br/>
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. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/> "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. 
<br/><br/><label>ISBN: </label>9780866123587 (pbk.) 086612358X 
<br/><br/><label>LCCN: </label>2012360025 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management
<br/><br/><label>LC Class. No.: </label>TX911.3 M27 C568M 2012