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About This Book
Management of Food and Beverage Operations, 7th Edition
ISBN: 9780866127103
Management of Food and Beverage Operations, 7th Edition, is a comprehensive textbook designed for students and educators in the hospitality industry. This book is a go-to resource for anyone looking to understand the intricacies of managing food and beverage operations, from the basics of menu planning to advanced strategies in service management.
Who Uses It?
Primarily, this book is used by students in hospitality management programs at the college and university levels. It's also a valuable resource for professionals in the food and beverage industry, including restaurant managers, chefs, and hospitality educators. The book provides detailed insights that can help both students and professionals navigate the complexities of managing a successful food and beverage operation.
History and Editions
The 7th edition of Management of Food and Beverage Operations has been updated to address the latest industry trends and advancements in technology. This edition includes discussions on sustainability, customer service, and the impact of technology on operational efficiency. The book reflects the dynamic nature of the hospitality industry, ensuring that readers are equipped with the most current knowledge and best practices.
Author and Other Works
The authors of Management of Food and Beverage Operations are Ph.D. and Dr. David K. Hayes and Jack D. Ninemeier. Dr. Hayes is known for his expertise in hospitality management, while Dr. Ninemeier brings a wealth of experience in food and beverage operations. Together, they have written several editions of this textbook, each building on the previous one to provide a comprehensive understanding of the subject matter.
Key Features
- Comprehensive Coverage: The book covers core concepts in food and beverage operations, including menu planning, inventory management, and service standards.
- Industry Trends: The text reflects the latest industry trends, such as sustainability and technology integration.
- Case Studies: The book includes real-world case studies that illustrate practical applications of theoretical concepts.
- Updated Research: The 7th edition includes detailed updates on operational efficiency, customer service, and menu engineering.
Detailed Information
ISBNs and Formats
- Paperback: ISBN-13: 9780866127103
- eTextbook: Not available through major retailers; however, some rental options may include digital access.
- Rental Options: Various rental durations available from different retailers, including eCampus.com and BiggerBooks.com.
Publication Details
- Publisher: Publisher information not explicitly stated in the sources; however, it is commonly published by a major educational publisher.
- Publication Date: April 1st, 2022
- Number of Pages: 454 pages
- Language: English
Other Editions and Formats
- 6th Edition: Available through various retailers; however, specific ISBNs for this edition are not provided in the sources.
- Related ISBNs:
- 0866127100 (ISBN-10)
- 9780866127103 (ISBN-13)
Additional Resources
- Supplemental Materials: New copies of the book may include access cards, study guides, lab manuals, or CDs. However, used, rental, and eBook copies are not guaranteed to include these materials[1].
- Digital Tools: While specific digital tools are not mentioned in the sources, it is common for textbooks in this field to include online resources such as quizzes, case studies, and interactive tools.
This detailed information section provides a quick reference for all the available formats and sources for Management of Food and Beverage Operations, 7th Edition, making it easier to find and access the book in the preferred format.
