The just-released fifth edition of Managing Service in Food and Beverage Operations, published by the American Hotel & Lodging Educational Institute(AHLEI), encourages everyone involved in F&B operations to “think and act like the owner” to achieve success and demonstrate genuine care for guests.
Written by Ronald F. Cichy, Ph.D., CHA Emeritus, CFBE, of The School of Hospitality Business at Michigan State University, and Philip J. Hickey, Jr., chairman of Miller’s Ale House and a past chairman of the National Restaurant Association, this textbook provides practical, thorough information designed to help both students and industry practitioners create food and beverage operations that keep guests coming back for more.
This textbook shows readers how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business. Readers will learn how every aspect of a food service operation contributes to the guest experience and will explore unique features of a variety of food and beverage operations.
The fifth edition includes information on the latest F&B trends such as food trucks and pop-up restaurants; extensive revisions to the menu chapter, including new information on menu trends; new material on F&B-related technology such as online ordering and restaurant apps; and new sections in several other chapters. In response to customer feedback, “task breakdowns” and many other appendixes from the previous edition were deleted.
Educators at hospitality management programs in the United States can order this and all of AHLEI’s textbooks directly from AHLEI, as the organization discontinued its distribution agreement with Pearson Higher Education, effective July 1, 2015. U.S. academic customers can place orders and request desk copies by contacting firstname.lastname@example.org or by calling 1.800.344.4381 or +1.517.372.8800. Industry customers can order online at www.ahlei.org.
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