This textbook addresses successful management and operational tactics used in food and beverage operations, how foodservice operations improve quality standards while reducing expenses, and explores ways in which technology can be used to give guests greater value for their dining dollars and improve efficiency.
This edition includes information on LEED certification, updates about the EPA Energy Star program and technology in foodservice equipment, a new Nutrition and Dining Out section, how social media is used in personal selling and advertising, a discussion of organizational culture and core values, and a new section on account settlement and the use of technology for guest ordering. The “Menu” chapter incorporates the concepts of “grab-n-go,” room service, and the farm-to-fork movement, as well as an updated section on evaluating menus.
- Includes scan sheet for AHLEI-graded final exam for academic certificate of completion for students enrolled in a school program.
- To be eligible to take the final exam and earn a certificate of completion for this course, you must either be enrolled at a school or enrolled as a Distance Learning student through AHLEI. Distance Learning students MUST order their textbooks through the online application; textbooks purchased through the online store will NOT include the necessary final exam.
Author: Jack D. Ninemeier, Ph.D., CHA, CFBE, CHE
©2015, 13 Chapters, Softbound