{"product_id":"9780866122672","title":"Managing Service in Food and Beverage Operations","description":"In this textbook for students and managers in the hospitality industry, Cichy (hospitality business, Michigan State University) and Hickey, an experienced restaurateur, outline ways in which they can better serve their guests. The text details how to improve food and beverage service in restaurants and hotels, as well as how to work with alcohol in terms of the law and responsible serving. In addition, the different types of staff, menus, supplies and equipment, facilities and on-site issues, and labor and revenue are discussed. The second part covers various types of events and restaurants, room service, and on-site operations. Chapters incorporate case studies. Annotation ©2005 Book News, Inc., Portland, OR  ","brand":"American Hotel \u0026 Lodging Educational Institute","offers":[{"title":"Default Title","offer_id":47022269628656,"sku":"9780866122672","price":78.75,"currency_code":"USD","in_stock":false}],"url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780866122672","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}