Management of Food And Beverage Operations

This introductory textbook is aimed at those preparing for a management career in commercial or non-commercial food service. Ninemeier (Michigan State U.) opens the volume with an overview of the food service industry and a discussion of the fundamentals of management. Other topics include (for example) menu pricing, food storage, OSHA compliance, and facility design. The final chapter is devoted to financial management. Annotation ©2005 Book News, Inc., Portland, OR