Foundation needed to make smart decisions in food and beverage operations
Addresses how food and beverage operations have adapted management and operating tactics from other industries
Addresses what operations are doing to maintain or improve quality standards while reducing expenses
Addresses how high tech strategies are being used to give customers greater value for their dining dollars
Discussion of marketing channels and tactics used by food service managers
Up to date introduction for those who are considering a management career in commercial and noncommercial food service
Reinforce basic knowledge and provide fresh perspectives for those who currently manage food service operations
Provide a source of information useful in food and beverage training programs
The Author
Jack D. Ninemeier - Professor in The School of Hospitality Business at Michigan State University. Author of 42 books. His books are utilized both in the industry and in classrooms around the world.
