TY  - BOOK
AU  - Cichy,Ronald F.
AU  - Hickey,Philip J.
TI  - Managing service in food and beverage operations
SN  - 9780866123587 (pbk.)
AV  - TX911.3 M27 C568M 2012 
PY  - 2012///
CY  - Lansing, Mich.
PB  - American Hotel & Lodging Educational Institute
KW  - Food service management
N1  - 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
N2  - "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
ER  -