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Book Description Hardback. Condition: Very Good. Reprint. This is a heavy book and extra postage will be requested to all destinations outside of the United Kingdom.Dustjacket is fitted with a removable, protective, trimsleeve cover.There is some minor wear to the boardsSpine is slightly rolled and there is minor bumping to the top and bottom of the spine and one of the books outer corners.Inside jacket reads, Food and beverage management is possibly the most technical and complex job in the hotel and catering industry, but can also be the most stimulating and rewarding if approached in the correct manner.This book eliminates the mystique traditionally associated with the subject and stresses instead the systematic approach to catering from the management viewpoint.The whole range of the food and beverage manager's responsibilties is dealt with clearly and concisely and special chapters are included on market research and advertising, economics, and personnel.Control of food, liquor and manpower are treated separately, while the receipt and checking of goods, too often considered unimportant, is given due coverage.Methods of achieving customer satisfaction, the aim of successful catering establishments, are described by considering, in depth, the various aspects of the 'meal experience' : food, drinks, service, surroundings and people.All students of catering as well as managers, assistant managers and proprieters of hotels and restaurants and other catering establishments, whether very small or large, will benefit from the wealth of information provided in this book. Size: 5 1/2 Inches Wide By 8 3/4 Inches Long. Seller Inventory # 001659