This textbook addresses the successful management and operational tactics used in food and beverage operations and how food service operations improve quality standards while reducing expenses. It explores ways in which technology can be used to give guests greater value for their dining dollars and improve efficiency. This edition includes information on LEED certification, updates about the EPA Energy Star program and technology in foodservice equipment, a new Nutrition and Dining Out section, how social media is used in personal selling and advertising, a discussion of organizational culture and core values and a new section on account settlement and the use of technology for guest ordering. The "Menu" chapter incorporates the concepts of "grab-n-go," room service, and the farm-to-fork movement as well as an updated section on evaluating menus. Author: Jack D. Ninemeier, Ph.D., CHA, CFBE, CHE �2015, 13 Chapters, Softbound For more information and special industry and academic pricing, please contact the AHLEI sales team.

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