National Restaurant Association and the American Hotel and Lodging Institute (AHLEI) are excited to announce the release of the seventh edition of Management of Food and Beverage Operations.
The new text helps students, teachers, and industry professionals embody the spirit of hospitality and its role in the sucsess of every type of food and beverage operation.
What’s New to The Seventh Edition
The new edition of Management of Food and Beverage Operations discusses updated industry trends, advancements in technology, increased emphasis on the social responsibility of sustainability, and other recent developments in the industry.
Learn how to differntiate your brand and increase sales with tips for digital menus and social media.
Expand your awareness of internet-based tools that support day-to-day operations and help you foster a digital presence.
Dive into new topics like organization culture, plant-based menu items, and innovative food service tools.
Table of Contents
| 1. The Foodservice Industry |
| 2. Organization of Food & Beverage
Operations
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3. Fundamentals of Management
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| 4. Food and Beverage Marketing |
| 5. Nutrition for Food Service
Operations
|
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6. The Menu
|
| 7. Managing Food Costs and Menu
Pricing Strategies
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| 8. Preparing for Production |
| 9. Food Safety and Accident Prevention |
| 10. Food and Beverage Production
Labor Unions
|
| 11. Food and Beverage Service |
| 12. Facility Design, Layout and Equipment |
| 13. Financial Management |
Available in both Print and Digital eBook
PRINT ISBN: 978-0-86612-710-3
180-DAY EBOOK ISBN: 978-0-86612-712-7
365-DAY EBOOK ISBN: 978-0-86612-711-0
Includes a chapter test bank, PowerPoints, and an instructor manual.
The AHLEI Academic Certificate is globally recognized and adds value to students seeking careers in the industry.
An emphasis on external enviornmental sustainability, ghost and virtual kitchens, and other recent developments.
Submit the order form to receive your sample copy of the Seventh Edition Management of Food and Beverage Operations