Planning and control for food and beverage operations

dc.contributor.author	Ninemeier, Jack D.
dc.date.issued	2009
dc.identifier.isbn	978-0-86612-339-6
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8848
dc.description.abstract	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.
dc.format	xiv, 484 p. : ill.
dc.language.iso	en
dc.publisher	American Hotel & Lodging Educational Institute
dc.subject	Food service management
dc.subject	Bartending
dc.subject	Hotel management
dc.title	Planning and control for food and beverage operations
dc.type	Book
dc.description.version	7th edition