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Managing Service in Food and Beverage Operations Third Edition (Copy)

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This textbook shows readers how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty and promote repeat business. Readers will learn how every aspect of a food service operation contributes to the guest experience and will explore unique features of a variety of food and beverage operations. There is an emphasis on how learning to think and act like an owner enhances an operation's value for everyone involved — owners, managers, staff and guests. The fifth edition includes information on the latest F&B trends such as food trucks and pop-up restaurants; extensive revisions to the menu chapter, including new information on menu trends; new material on F&B-related technology such as online ordering and restaurant apps, and new sections in several other chapters. In response to customer feedback, "task breakdowns" and many appendixes from the previous edition were deleted. Authors: Ronald F. Cichy, Ph.D., CHA Emeritus, CFBE, CHE, Michigan State University and Philip J. Hickey, Jr., Chairman, Miller's Ale House ©2017, 15 Chapters, Softbound For more information and special industry and academic pricing, please contact the AHLEI sales team.

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Detail Information

Series Title

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Call Number

642.5 RON m

Publisher

St. Lucia : McGraw-Hill Book Company., 2005

Collation

621 p :23 cm

Language

English

ISBN/ISSN

9780866122672

Classification

642.5 RON m

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Manajemen -- Business
Management
9780866122672
TR03127

Specific Detail Info

Pluit Putri Library

Statement of Responsibility

CICHY, Ronald .F

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