Managing Service in Food and Beverage Operations with Answer Sheet (AHLEI) & Managing Service in F&B Operations Online Component (AHLEI) -- Access Card Package

by Cichy, Ronald F., Ph.D., NCE, CHA; Hickey, Philip J.; American Hotel & Lodging Association

• ISBN13: 9780133380019
• ISBN10: 0133380017
• Edition: 4th
• Format: Package
• Copyright: 2013-07-26
• Publisher: Educational Institute
• More Book Details
• Purchase Benefits

Summary

Managing Service in Food and Beverage Operations shows students how food service professionals create and deliver guest-driven service; enhance value, build guest loyalty, and promote repeat business; and continuously improve the process of providing excellent service. Students will learn how every aspect of a food service operations contributes to the guest experience and will explore unique features of a variety of food and beverage operations.

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

Leadership in Food and Beverage Operations

Teamwork in Food and Beverage Operations

Attracting and Retaining Restaurant Service Staff

Select Hotel Food and Beverage Staff

Select Beverage Service Staff

Responsible Alcohol Service

Menu Development

Food Service Supplies and Equipment

Facility Design, Décor, and Cleaning

Sanitation, Safety, Security, Health, and Legal Issues

Fine-Dining, Casual-Dining, Fast-Casual, Quick-Service Restaurants, and Hotel Dining Operations

Banquets and Catered Events

In-Room Dining

On-Site Food and Beverage Operations