Management of Food And Beverage Operations / Edition 4

by Jack D. Ninemeier

Overview

This introductory textbook is aimed at those preparing for a management career in commercial or non-commercial food service. Ninemeier (Michigan State U.) opens the volume with an overview of the food service industry and a discussion of the fundamentals of management. Other topics include (for example) menu pricing, food storage, OSHA compliance, and facility design. The final chapter is devoted to financial management. Annotation ©2005 Book News, Inc., Portland, OR

Product Details

ISBN-13:	9780866122689
Publisher:	American Hotel & Lodging Educational Institute
Publication date:	08/01/2005
Edition description:	4TH
Pages:	381
Product dimensions:	6.00(w) x 1.25(h) x 9.00(d)