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This fundamental textbook on the food and beverage industry
provides and up-to-date introduction for anyone considering a
management career in commercial or institutional food service.
Chapters reflect current issues in F&B in the areas of
operational organization, marketing, nutrition, menu planning,
pricing strategies, production, service, sanitation, facility
design, financial management and automation. Checklists and
sample forms make it easy to implement and adapt suggested
strategies for the particular needs of any food service
operation.
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