000			017940000a22003010004500
001			793100633
003
005			20240619150820.0
008			120507s2012 miua g b 001 0 eng c
010			_a2012360025
040			_aUIAM _beng
050	0	0	_aTX911.3.M27
100	1		_aCichy, Ronald F. _973937
245	1	0	_aManaging service in food and beverage operations / _cRonald F. Cichy, Philip J. Hickey, Jr.
250			_a4th ed.
260			_aLansing, Mich. : _bAmerican Hotel & Lodging Educational Institute, _cc2012
300			_axviii, 706 p. : _bill. ; _c23 cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aLeadership 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.
520			_a"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.
650		0	_aFood service management _956100
700	1		_aHickey, Philip J. _973938
907			_a.b10632499 _b13-08-23 _c01-12-22
998			_am _b13-08-23 _c- _d- _e- _feng _gmiu _h0
999			_c54555 _d54555