Introduction -- The food service industry -- Organization of food and beverage operations -- Fundamentals of management -- Food and beverage marketing -- Menu management -- Nutrition for foods service operations -- The menu -- Managing food costs and menu princing strategies -- Production and service -- Preparing for production -- Production -- Food and beverage service -- Sanitation and safety -- Design and finances -- Facility design, layout, and equipment -- financial management

"This textbook addresses successful management and operational tactics used in food and beverage operations, how food service operations improve quality standards while reducing expenses, and 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." -- P. web editorial

NUEVOSGASTRO