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Educational Institute of the American Hotel Motel Managing Service in Food and Beverage Operation Model 0866125108
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This comprehensive textbook, authored by industry experts Ronald F. Cichy and Philip J. Hickey, is designed for food service professionals looking to enhance guest-driven service and operational efficiency. It serves as an essential resource for students, educators, and industry practitioners in the food and beverage sector.
The fifth edition of this influential textbook delves into the intricacies of guest experience within food service operations. It emphasizes the importance of thinking like an owner, thereby increasing value for all stakeholders, including owners, managers, staff, and guests. This edition is updated with the latest trends in food and beverage, such as food trucks and pop-up restaurants, making it relevant for today's dynamic market. Extensive revisions have been made to the menu chapter, incorporating new insights into menu trends and F&B-related technology, including online ordering and restaurant apps. The book is structured into 15 informative chapters, presented in a softbound format, ensuring durability and ease of use.
Key Features:- Comprehensive Coverage: 15 chapters exploring essential aspects of food service operations.
- Latest Trends: Includes updated information on contemporary trends like food trucks and pop-up restaurants.
- Technology Integration: Discusses F&B-related technologies such as online ordering and restaurant apps.
- Owner’s Perspective: Encourages readers to adopt an ownership mindset to enhance operational value.
- Revised Menu Insights: Features extensive updates on menu trends and strategies for improved guest experience.
- Expert Authorship: Written by recognized authorities in the field, ensuring credible and insightful content.
- Feedback-Based Revisions: Adjustments made based on customer feedback for improved learning outcomes.
This textbook is ideal for students pursuing a career in hospitality and food service management, as well as current professionals aiming to refine their skills. By integrating contemporary trends and practical insights, this resource not only enhances knowledge but also promotes actionable strategies that can be implemented in real-world settings. Invest in your professional development with this essential guide to guest-driven service in the food and beverage industry.
⚠️ 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: What is the main focus of the textbook 'Managing Service In Food and Beverage Operation'? A: The textbook emphasizes how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business.
- Q: Who are the authors of this textbook? A: The authors are Ronald F. Cichy, Ph.D., CHA Emeritus, CFBE, CHE from Michigan State University, and Philip J. Hickey, Jr., Chairman of Miller's Ale House.
- Q: What edition is this textbook and when was it published? A: This is the fifth edition of the textbook, published on June 1, 2016.
- Q: What topics are covered in the latest edition of the textbook? A: The latest edition includes information on F&B trends such as food trucks and pop-up restaurants, menu trends, F&B-related technology like online ordering and restaurant apps, and deleted task breakdowns and appendixes from the previous edition.
- Q: What is the format and condition of the book? A: The book is available in a softbound, paperback format and is in new condition.
- Q: How many chapters does the textbook contain? A: The textbook contains 15 chapters.
- Q: Is there any specific pricing information available for this textbook? A: For special industry and academic pricing, it is recommended to contact the AHLEI sales team for more information.
- Q: What type of audience is this textbook intended for? A: This textbook is intended for food service professionals, students, and anyone interested in enhancing their knowledge of food and beverage operations.
- Q: Does the textbook include practical examples or case studies? A: Yes, the textbook explores unique features of various food and beverage operations, which may include practical examples and case studies.
- Q: Are there any updates to the menu chapter in this edition? A: Yes, the menu chapter has been extensively revised and includes new information on menu trends.