Management of food and beverage operations / Jack D. Ninemeier.
Material type:
TextPublisher: Lansing, MI : American Hotel & Lodging Educational Foundation, [2010]Copyright date: ©2010Edition: Fifth editionDescription: xii, 398 pages : illustrations ; 23 cmContent type: - text
- unmediated
- volume
- 086612344X
- 9780866123440
- 647.95068 22
Contents:
Part I. Introduction -- 1. The food service industry -- 2. Organization of food and beverage operations -- 3. Fundamentals of management -- 4. Food and beverage marketing -- Part II. Menu management -- 5. Nutrition for food service operations -- 6. The menu -- 7. Standard product costs and pricing strategies -- Part III. Production and service -- 8. Preparing for production -- 9. Production -- 10. Food and beverage service -- 11. Sanitation and safety -- Part IV. Design and finances -- 12. Facility design, layout and equipment -- 13. Financial management.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 647.95068 NIN (Browse shelf(Opens below)) | 1 | Available | A451372B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
Includes bibliographical references and index.
Part I. Introduction -- 1. The food service industry -- 2. Organization of food and beverage operations -- 3. Fundamentals of management -- 4. Food and beverage marketing -- Part II. Menu management -- 5. Nutrition for food service operations -- 6. The menu -- 7. Standard product costs and pricing strategies -- Part III. Production and service -- 8. Preparing for production -- 9. Production -- 10. Food and beverage service -- 11. Sanitation and safety -- Part IV. Design and finances -- 12. Facility design, layout and equipment -- 13. Financial management.
Machine converted from AACR2 source record.
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