In any hotel its food and beverage service that makes hotel famous among people. Service comes later. For better food and beverage service it is a must that managers of the hotel should be alert enough to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This book Food and Beverage Service provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.
This book features the latest information on food-service cost control in a global setting, addressing relevant cultural, legal, and technological questions.