Wine & Beverages, Professional Cooking, Consumer Industries, Industry Profiles - Management

Planning And Control For Food And Beverage Operations

Name: Planning And Control For Food And Beverage Operations
Author: Jack D. Ninemeier
ISBN: 9780133097276

by Jack D. Ninemeier, American Hotel & Lodging Educational Institute

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Overview

Teach your students the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. In this edition, descriptions of most manually-based control procedures have been replaced with examples using technology. The book explores how planning and control functions can help operations work more efficiently, compete for market share, and provide value to guests. Each chapter also includes many Web-based referenced to illustrate the concepts discussed in the book.

About the Author, Jack D. Ninemeier

About the Educational Institute

We Train The Best!

The American Hotel and Lodging Educational Institute (AHLEI) is the premier source for delivering quality hospitality education, training and professional certification that serves the needs of hospitality schools and industries worldwide.

The AHLEI meets and exceed its education and training mission by providing materials for all levels of hospitality personnel via: online learning, distance learning courses, videos, seminars, textbooks, and study guides.

Professional certification from the AHLEI is the ultimate distinction of professional excellence for the hospitality industry. It certifies and validates competencies in conjunction with academia and industry experts for over 35 positions in the hospitality industry; designations from front-line to general manager, including the prestigious CHA - the Certified Hotel Administrator.

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Editorials

Booknews

A textbook for students in formal education programs and trainees in hospitality operations, and a reference in which managers can find advice about specific problems. Describes control of the main resources in a food and beverage operation: food and beverage products, labor, and revenue. Among the topics are determining standards, budgeting and analysis, the menu, purchasing and receiving, storing and issuing, production and serving, and using information from control systems. The chapter-end references include many internet sites. No dates are noted for the previous editions. Annotation c. by Book News, Inc., Portland, Or.