This textbook (formerly titled Managing Beverage Service) focuses on the successful elements of a beverage operation, based on research to identify those that are thriving.
Discussions of leadership and supervision focus on the management and leadership practices specific to a beverage operation, including emotional intelligence and the importance of relationships, communication, recruitment and training, and motivation and performance reviews. The textbook covers a real-world approach to beverage controls, purchasing through serving, technology, design, and handling guest complaints. A new chapter on sales and marketing includes both food and beverage products and boosting sales through technology and unique service.
- 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.
Authors: Ronald F. Cichy, Ph.D., CHA, CFBE, CHE, Michigan State University, and Lendal H. Kotschevar, Ph.D.
©2010, 16 Chapters, Softbound