Jack D Ninemeier, American Hotel & Lodging Association
Give your students the foundation they
need to make smart decisions in food and beverage operations. MANAGEMENT
OF FOOD AND BEVERAGE OPERATIONS, 6/e addresses 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.
