This textbook shows readers how foodservice 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 the 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, Digital