Management of Food and Beverage Operations with Answer Sheet (AHLEI)

by Ninemeier, Jack D.; American Hotel & Lodging Association

• ISBN13: 9780133086157
• ISBN10: 0133086151
• Edition: 5th
• Format: Paperback
• Copyright: 2012-05-30
• Publisher: Educational Institute

Summary

Give your students the foundation they need to make smart decisions in food and beverage operations. MANAGEMENT OF FOOD AND BEVERAGE OPERATIONSaddresses ways in which food and beverage operations have adapted management and operating tactics from other industries, what operations are doing to maintain or improve quality standards while reducing expenses, and how high-tech strategies are being used to give customers greater value for their dining dollars. Changes to this edition include technology-related updates throughout the text, an expanded discussion of marketing channels and tactics used by food service managers, information on sustainability issues in food service, and discussion of nutrition issues including menu labeling legislation, organic foods, food allergies, and the obesity problem in the United States.

Author Biography

About the Educational Institute

 

We Train The Best!

 

The American Hotel and Lodging Educational Institute (AHLEI) is the premier source for delivering quality hospitality education, training and professional certification that serves the needs of hospitality schools and industries worldwide.

The AHLEI meets and exceed its education and training mission by providing materials for all levels of hospitality personnel via: online learning, distance learning courses, videos, seminars, textbooks, and study guides.

 

Professional  certification  from the AHLEI is the ultimate distinction of professional excellence for the hospitality industry.  It certifies and validates competencies in conjunction with academia and industry experts for over 35 positions in the hospitality industry; designations from front-line to general manager, including the prestigious CHA - the Certified Hotel Administrator.

Table of Contents

Chapter: 1 The Food Service Industry

Chapter: 2 Organization of Food and Beverage Operations

Chapter: 3 Fundamentals of Management

Chapter: 4 Food and Beverage Marketing

Chapter: 5 Nutrition for Food Service Operations

Chapter: 6 The Menu

Chapter: 7 Standard Product Costs and Pricing Strategies

Chapter: 8 Preparing for Production

Chapter: 9 Production

Chapter: 10 Food and Beverage Service

Chapter: 11 Sanitation and Safety

Chapter: 12 Facility Design, Layout, and Equipment

Chapter: 13 Financial Management