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Management Of Food And Beverage Operations,New
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This Textbook Addresses The Successful Management And Operational Tactics Used In Food And Beverage Operations And How Food Service Operations Improve Quality Standards While Reducing Expenses. It Explores Ways In Which Technology Can Be Used To Give Guests Greater Value For Their Dining Dollars And Improve Efficiency. This Edition Includes Information On Leed Certification, Updates About The Epa Energy Star Program And Technology In Foodservice Equipment, A New Nutrition And Dining Out Section, How Social Media Is Used In Personal Selling And Advertising, A Discussion Of Organizational Culture And Core Values And A New Section On Account Settlement And The Use Of Technology For Guest Ordering. The 'Menu' Chapter Incorporates The Concepts Of 'Grabngo,' Room Service, And The Farmtofork Movement As Well As An Updated Section On Evaluating Menus. Author: Jack D. Ninemeier, Ph.D., Cha, Cfbe, Che 2015, 13 Chapters, Softbound For More Information And Special Industry And Academic Pricing, Please Contact The Ahlei Sales Team.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does the textbook have? A: This textbook has zero pages listed, indicating that the specific page count may not be provided.
- Q: What is the binding type of the book? A: The binding type of the book is paperback, which is common for textbooks.
- Q: What are the dimensions of the book? A: The dimensions of the book are ten inches in length, two point zero one inches in width, and two point seven two inches in height.
- Q: Who is the author of this book? A: The author of the book is Jack D. Ninemeier, Ph.D., CHA, CFBE, CHE.
- Q: What is the publication year of this textbook? A: The textbook was published in the year two thousand fifteen.
- Q: How is this book structured? A: The book is structured into thirteen chapters that cover various aspects of food and beverage operations.
- Q: How do I use this textbook effectively? A: To use this textbook effectively, read through each chapter to understand management tactics and operational strategies in food and beverage operations.
- Q: Is this book suitable for beginners in the food and beverage industry? A: Yes, this book is suitable for beginners as it covers foundational concepts and operational tactics in the food and beverage sector.
- Q: Can this book be used for academic purposes? A: Yes, this textbook is designed for academic purposes and can be beneficial for students studying food and beverage management.
- Q: How should I care for this textbook? A: To care for this textbook, keep it in a dry place and avoid exposing it to moisture to prevent damage.
- Q: Is there any special storage requirement for this book? A: No special storage requirements are mentioned, but it's recommended to store it upright on a shelf.
- Q: What if the book arrives damaged? A: If the book arrives damaged, you should contact the seller for return or replacement options.
- Q: Are there any warranties or guarantees with this textbook? A: There are no warranties or guarantees mentioned for this textbook.
- Q: How do I contact the sales team for special pricing? A: To contact the sales team for special pricing, you should reach out to the AHLEI sales team as indicated in the product description.
- Q: What topics are covered in the 'Menu' chapter? A: The 'Menu' chapter covers concepts like 'grab-n-go', room service, and the farm-to-fork movement.
- Q: Does this book discuss technology in food service? A: Yes, the book discusses technology in food service, focusing on its role in improving efficiency and guest value.