Search Results for Food and beverage services - Narrowed by: Standard shelving location

Assessment guide for hospitality, food and beverage modules assessment bank.

2024-05-18T19:50:19Z

by Victoria. TAFE Open Training Services.
Call Number 647.95071 ASS
Publication Date 1998 1995
Format: Books

Profitable food & beverage management / Richard Kotas and Chandana Jayawardena

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by Kotas, Richard
Call Number 647.95 KOT
Publication Date 1994
Format: Books

Improving food and beverage performance / Keith Waller.

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by Waller, Keith.
Call Number 647.95068 WAL
Publication Date 1996
Summary The food and beverage aspect of hospitality operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance shows how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance, combining the key themes of quality, customer service and efficient management. This text will enable managers and students alike to recognize all the contributing factors to a successful food and beverage operation.
Format: Books

The food and beverage manager / Paul Cullen.

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by Cullen, Paul, 1954-
Call Number 647.95068 CUL
Publication Date 1997
Format: Books

Food and beverage management : student certification manual

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by Ninemeier, Jack D.
Call Number 647.95 NIN
Publication Date 1984
Format: Books

Food and beverage service / Dennis Lillicrap, John Cousins.

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by Lillicrap, D. R.
Call Number 647.95 LIL
Publication Date 2010
Format: Books

Food and beverage service / Dennis Lillicrap & John Cousins.

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by Lillicrap, D. R.
Call Number 642.6 LIL
Publication Date 2006
Format: Books

Food and beverage management / Bernard Davis ... [et al]

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by Davis, Bernard.
Call Number 647.95068 DAV
Publication Date 2008
Format: Books

Advanced modern food and beverage service / William L. Kahrl.

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by Kahrl, William L.
Call Number 642.5068 KAH
Publication Date 1977
Format: Books

Food and beverage operation : cost control and systems management / Charles Levinson.

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by Levinson , Charles.
Call Number 647.95 LEV
Publication Date 1976
Format: Books

Management of food and beverage operations / Jack D. Ninemeier.

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by Ninemeier, Jack D.
Call Number 647.95068 NIN
Publication Date 1995
Format: Books

Food and beverage service / D.R. Lillicrap.

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by Lillicrap, D. R.
Call Number 647.95 LIL
Publication Date 1983
Format: Books

Introduction to modern food and beverage service / William L. Kahrl.

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by Kahrl, William L
Call Number 642.47 KAH
Publication Date 1976
Format: Books

Introduction to hospitality / John R. Walker.

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by Walker, John R., 1944-, author.
Call Number 647.94068 WAL
Publication Date 2020
Summary "This new eighth edition of Introduction to Hospitality focuses on hospitality operations and has been written in response to professors and students who wanted a broader view of the world's largest industry. Introduction to Hospitality complements Introduction to Hospitality Management and Exploring the Hospitality Industry, also written by John R. Walker. Adopters may select the title best suited to their needs. This text offers a comprehensive overview of the industry"--
Format: Books

Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone.

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by Davis, Bernard.
Call Number 647.95068 DAV
Publication Date 1998
Format: Books

Planning and control for food and beverage operations / Jack D. Ninemeier

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by Ninemeier, Jack D.
Call Number 647.95068 NIN
Publication Date 1995
Format: Books

Food and beverage service / Dennis Lillicrap, John Cousins and Robert Smith.

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by Lillicrap, D. R.
Call Number 647.95 LIL
Publication Date 2002
Format: Books

The professional service of food and beverage / by J. Houston and N. Glenesk

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by Houston, Joseph
Call Number 642.5 HOU
Publication Date 1982
Format: Books

The beverage manager's guide to wines, beers, and spirits / John Peter Laloganes, Albert W. A. Schmid.

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by Laloganes, John P., author.
Call Number 641.874 LAL
Publication Date 2018
Format: Books

Food and beverage service manual / Matt A. Casado.

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by Casado, Matt A., 1937-
Call Number 642.6 CAS
Publication Date 1994
Format: Books

Food and beverage service / by Dennis R. Lillicrap and John A. Cousins

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by Lillicrap, D. R.
Call Number 647.95 LIL 1990
Publication Date 1990
Format: Books

Introduction to hospitality management / John R. Walker.

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by Walker, John R., 1944-
Call Number 647.94068 WAL
Publication Date 2006
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip069/2006007209.html

Principles of food, beverage, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe III.

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by Dittmer, Paul.
Call Number 647.95068 DIT
Publication Date 2009 2008
Format: Books
Table of contents only http://www.loc.gov/catdir/enhancements/fy0827/2008001373-t.html Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2008001373-d.html

Principles of food, beverage, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe III.

2024-05-18T19:50:19Z

by Dittmer, Paul.
Call Number 647.95068 DIT
Publication Date 2005
Summary "Offering a solid introduction to food, beverage, and labor cost controls, this updated edition thoroughly addresses how to apply a four-step control process for foodservice and beverage operations, and also provides a complete analysis of the most important facets of labor cost control."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0416/2004006449.html

Food and beverage cost control / Lea R. Dopson, David K. Hayes, Jack E. Miller.

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by Dopson, Lea R.
Call Number 647.950681 DOP
Publication Date 2008
Summary "For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0613/2006014655.html

An introduction to food & beverage studies / Marzia Magris and Cathy McCreery; illustrated by Rita Magris

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by Magris, Marzia
Call Number 641.57 MAG
Publication Date 1995
Format: Books

Tourism and hospitality law in Australia / Loranes Kairouz, Jennifer Hanna.

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by Kairouz, Loranes, author.
Call Number 343.9407891 KAI
Publication Date 2018
Summary "The first edition of Tourism and Hospitality Law in Australia is a well thought out and easy to understand guide to the major laws applicable to the tourism and hospitality industry. This book features well-structured and titled chapter headings that make it readily accessible in navigating and finding legal issues that are relevant to the tourism and hospitality industry. The topics covered include: an introduction to the legal environment and the tourism industry; an overview of consumer claims; an introduction to the key elements of negligence; an overview of the essential concepts of contract law and how they relate to the tourism and hospitality industry; consumer protection laws and how it relates to tourism and hospitality; and a discussion of the laws applying to various tourism and hospitality industry service providers including travel intermediaries, carriers, accommodation and food and beverage providers, attractions and recreational services"
Format: Books

Servicecraft : food and beverage service / by Holly Bamunuge and David Karet with Nigel Hemmington and Richard Hewlett; series editor Roy Hayter.

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by Bamunuge, Holly.
Call Number 642.6 BAM
Publication Date 1989
Format: Books

Fundamentals of quantity food preparation : desserts and beverages / by G.B. Hardwick and R.L. Kennedy.

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by Hardwick, Geraline B.
Call Number 641.86 HAR
Publication Date 1975
Format: Books

Profitable food and beverage management : operations / Eric F. Green, Galen G. Drake and F. Jerome Sween-ey

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by Green, Eric F.
Call Number 647.95068 GRE
Publication Date 1986
Format: Books

Food and beverage management / Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis.

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by Davis, Bernard, author.
Call Number 647.95068 DAV
Publication Date 2018
Summary This 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 main sectors ? fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology.
Format: Books

Dimensions of the hospitality industry / Paul R. Dittmer.

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by Dittmer, Paul.
Call Number 647.94068 DIT
Publication Date 2002
Format: Books
Table of Contents Publisher description

Cost management for profitable food and beverage operations / by Paul Morrison, Hein Ruys, Brian Morrison

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by Morrison, P. A. (Paul Alexander), 1947-
Call Number 647.95 MOR
Publication Date 1994
Format: Books

Revenue management for the hospitality industry / David K. Hayes, Allisha A. Miller.

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by Hayes, David K.
Call Number 647.94068 HAY
Publication Date 2011
Summary "This is the first book that has been developed specifically to examine what revenue managers in the hospitality industry must know and do to be successful. Numerous cases and practical examples are used to illustrate revenue management concepts. Chapter ending questions and problems help them perform the calculations and practice the decision-making skills that are used in the field. RM in Action shows how the revenue management principles can be clearly illustrated using real-world examples reported in various news outlets. RM on the Web offers sites listed on the Internet to provide supplemental information about a topic or issue. Revenue managers will then gain hands-on skills to effectively manage their inventories and prices."--Provided by publisher. "This is the first book that has been developed specifically to examine what revenue managers in the hospitality industry must know and do to be successful."--Provided by publisher.
Format: Books

Ceserani and Kinton's the theory of catering / David Foskett and Victor Ceserani.

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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

Cases in human resource management in hospitality / Shirley A. Gilmore.

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by Gilmore, Shirley, author.
Call Number 647.940683 GIL
Publication Date 2005
Summary "Cases in Human Resource Management in Hospitality is the first textbook to provide educators with a comprehensive set of cases in human resource management, covering many segments of the hospitality industry. From shorter cases with one problem, to longer cases with several problems, this book can be used by students in various courses and at different educational levels, applying concepts to actual settings in the hospitality field. Each case unfolds into a story that addresses human resources issues that managers must solve."--Jacket.
Format: Books

Professional event coordination / Julia Rutherford Silvers.

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by Silvers, Julia Rutherford.
Call Number 658.456 SIL
Publication Date 2004
Summary "Professional Event Coordination examines the full event planning process and provides the tools and strategies to effectively procure, organize, implement, and monitor all the products, services, and service providers that will bring an event to life. A versatile tool that is effective for all types of events - for small functions with ten guests to major festivals with 10,000 attendees - Professional Event Coordination is a valuable book for every professional who works events, including event managers, caterers, event planners, and hotel and food beverage managers."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/description/wiley0310/2003012936.html Table of contents http://www.loc.gov/catdir/toc/wiley031/2003012936.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley047/2003012936.html

Catering and convention service survival guide in hotels and casinos / Lisa Lynn Backus and Patti J. Shock.

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by Backus, Lisa Lynn, author.
Call Number 642.4 BAC
Publication Date 2017
Summary The job of the Catering Convention Services Manager (CCSM) is varied and diverse. The success or failure of an event can depend on the ability of the CCSM to juggle the components without dropping the ball. Chapters of this book scratch below the surface and impart authors' in-depth industry knowledge that will lead readers from the truth of what a CCSM does on a daily basis versus what the job description states, what emotional and technical skills are required, what employers look for in hiring CCSMs, how to relate to external and internal planners, and execution of catering and convention contracts. It gives an overview of job positions within hotels and facilities that CCSMs will work with necessary to fulfill the contracted legal requirements, providing thorough communication, detailed food and beverage industry information, banquet service styles, menu planning, trade statistics, BEO standards, how to deliver service expectations, and reveals a variety of indoor and outdoor event space setup standards. Included are suggested best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows. Most chapters will have website links for more information on specific topics and explanations on how this industry operates within casino properties. The final chapters discuss revenue upsell opportunities for all stakeholders and industry accounting and the paperwork that pulls this fast-paced catering for convention service business all together.
Format: Regular print

Travel, tourism and hospitality marketing : theory and practice / Mark Anthony Camilleri.

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by Camilleri, Mark Anthony, 1976- 1976-, author.
Call Number 647.940688 CAM
Publication Date 2017
Format: Books

Hotel operations management / David K. Hayes, Ph.D., Panda Professional Hospitality Education and Training, Okemos, Michigan, Jack D. Ninemeier, Ph.D., Professor Emeritus, The School of Hospitality Business, Michigan State University, East Lansing, Michigan, Allisha A. Miller, Panda Professional Hospitality Education and Training, Okemos, Michigan.

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by Hayes, David K., author.
Call Number 647.94068 HAY
Publication Date 2016
Summary Prepare future hotel general managers to efficiently supervise and run a midsize full-service hotel. Hotel Operations Management provides an up-to-date and comprehensive examination of all aspects of hotel administration from the viewpoint of the hotel general manager.
Format: Books