Managing Service in Food and Beverage Operations, Third Edition shows how food service professionals:

• create and deliver guest-driven service
• enhance value and build guest loyalty
• continuously improve the process of providing excellent service

Readers learn how every aspect of a food service operation contributes to the guest experience, and explore unique features of a variety of food and beverage operations.

Managing Service in Food and Beverage Operations, Third Edition includes:

• updated menu trends
• a new section on bioterrorism
• a new chapter on responsible alcohol service
• new material on leadership, service skills, and service styles

Contents

1. Food and Beverage Operations
2. Select Restaurant Service Staff
3. Select Hotel Food Service Staff
4. Select Beverage Service Staff
5. Responsible Alcohol Service
6. Menu Development
7. Food Service Supplies and Equipment
8. Facility Design, Decor, and Cleaning
9. Sanitation, Safety, Security, health, and Legal Issues
10. Labor and Revenue Control
11. Casual/Theme Restaurants
12. Banquets and Catered Events
13. Room Service
14. On-Site Food Service Operations

Index

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