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Accounting for Club Operations
Accounting for Hospitality Managers
Basic Hotel and Restaurant Accounting
Contemporary Club Management
Convention Management and Service
Ethics in the Hospitality and Tourism Industry
Food Safety: Managing with the HACCP System
Fundamentals of Destination Management and Marketing
Hospitality Facilities Management and Design
Hospitality Industry Financial Accounting
Hospitality Industry Managerial Accounting
Hospitality Sales and Marketing
Hospitality Today: An Introduction
International Hotels: Development and Management
Leadership and Management in the Hospitality Industry
Managing Beverage Operations
Managing Front Office Operations
Managing Hospitality Human Resources
Managing Housekeeping Operations
Management of F&B Operations
Managing Service in F&B Operations
Managing Technology In the Hospitality Industry
Marketing in the Hospitality Industry
Planning and Control for F&B Operations
Purchasing for Food Service Operations
Retail Management for Spas
Revenue Management: Maximizing Revenue in Hospitality
Risk Management for Spas
Security and Loss Prevention Management
Spa: A Comprehensive Introduction
Supervision in the Hospitality Industry
The Lodging & Food Service Industry
Training and Development for the Hospitality Industry
Understanding Hospitality Law
World of Resorts: From Development to Management
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Food and Beverage
Management of Food and Beverage Operations
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Table of Contents
TOC:
Complete Table of Contents
Chapter: 1
The Food Service Industry
Chapter: 2
Organization of Food and Beverage Operations
Chapter: 3
Fundamentals of Management
Chapter: 4
Food and Beverage Marketing
Chapter: 5
Nutrition for Food Service Operations
Chapter: 6
The Menu
Chapter: 7
Standard Product Costs and Pricing Strategies
Chapter: 8
Preparing for Production
Chapter: 9
Production
Chapter: 10
Food and Beverage Service
Chapter: 11
Sanitation and Safety
Chapter: 12
Facility Design, Layout, and Equipment
Chapter: 13
Financial Management