The new edition of this textbook shows students how food service professionals create and deliver guest-driven service; enhance value and build guest loyalty; and continuously improve the process of providing excellent service. Readers learn how every aspect of a food service operation contributes to the guest experience, and explore unique features of a variety of food and beverage operations. The edition includes updated menu trends, a new section on bioterrorism, a new chapter on responsible alcohol service, and new material on leadership, service skills, and service styles. In addition, readers have the opportunity to take the Controlling Alcohol Risks Effectively (CARE) exam, and, by successfully passing the final exam for this course, are eligible to waive the knowledge portion of the certification process for any of several line-level certifications offered by EI.
# 00349TXT03ENGE
ISBN 978-86612-267-2
© 2005;
14 chapters
,
Softbound
Author:
Ronald F. Cichy, Ph.D., NCE, CHA, CFBE, CHE, Michigan State University
Author:
Philip J. Hickey, Jr., Chairman and CEO, RARE Hospitality International