by
Gregoire, Mary B.
Call Number
647.95068 GRE
Publication Date
2010
Format:
Books
Relevance:
0.1021
by
Spears, Marian C.
Call Number
647.95068 SPE
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0611/2006010691.html
Relevance:
0.0811
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by
Foskett, David, 1951-
Call Number
647.95 FOS
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html
Relevance:
0.0615
by
Davis, Bernard.
Call Number
647.95068 FOO
Publication Date
2013
Summary
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry.It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Format:
Electronic Resources
Relevance:
0.0432
by
Alagan, Eric.
Call Number
642.5
Publication Date
2011
Summary
Increase F&B Sales is not a cookbook - it's a book for managers and owners of F&B outlets. Escalating costs cut into profits. This leads some F&B operators to raise prices, reduce portions, drop quality or resort to a combination of all three. A more effective and sustainable strategy to drive bottom line is to exploit the sometimes overlooked potential within their organisations - the waitstaff. The waitstaff spends the most time with diners and is in a position to build rapport with customers and many do. This bond is a powerful tool enticing and encouraging customers to return and motivates
Format:
Electronic Resources
Relevance:
0.0408
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