Ninemeier, Jack D., <br/><br/>
Management of food and beverage operations / 
Jack D. Ninemeier. 
 - Fifth edition. 
 - xii, 398 pages :  illustrations ;  23 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> Introduction --  The food service industry --  Organization of food and beverage operations --  Fundamentals of management --  Food and beverage marketing --  Menu management --  Nutrition for food service operations --  The menu --  Standard product costs and pricing strategies --  Production and service --  Preparing for production --  Production --  Food and beverage service --  Sanitation and safety --  Design and finances --  Facility design, layout and equipment --  Financial management.  Part I.  1.  2.  3.  4.  Part II.  5.  6.  7.  Part III.  8.  9.  10.  11.  Part IV.  12.  13. 
<br/><br/><label>ISBN: </label>086612344X 9780866123440 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Restaurant management<br/>Bartending.
<br/><br/><label>Dewey Class. No.: </label>647.95068