Fourth Edition
by Jack Ninemeier
This text lays the foundation that will help students and managers make smart decisions in commercial and institutional food and beverage operations.
Covers:
- Increasing profits by maximizing service, efficiency, productivity, and technology
- Satisfying the food-quality and nutritional demands of today's guests
- Meeting legal, safety, and sanitation requirements
- Building business through effective marketing strategies
Contents
Part I: Introduction
- The Food Service Industry
- Organization of Food and Beverage Operations
- Fundamentals of Management
- Food and Beverage Marketing
Part II: Menu Management
- Nutrition for Food Service Operations
- The Menu
- Standard Product Costs and Pricing Strategies
Part III: Production and Service
- Preparing for Production
- Production
- Food and Beverage Service
- Sanitation and Safety
Part IV: Design and Finances
- Facility Design, Layout, and Equipment
- Financial Management
Index
to see books of related interest