Managing Service in Food and Beverage Operations, Third Edition 3-e

Managing Service in Food and Beverage Operations, Third Edition 3-e





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The new edition of this textbook shows students how food service professionals create and deliver guest-driven service; enhance value and build guest loyalty; and continuously improve the process of providing excellent service. Readers learn how every aspect of a food service operation contributes to the guest experience, and explore unique features of a variety of food and beverage operations. The edition includes updated menu trends, a new section on bioterrorism, a new chapter on responsible alcohol service, and new material on leadership, service skills, and service styles. In addition, readers have the opportunity to take the Controlling Alcohol Risks Effectively (CARE) exam, and, by successfully passing the final exam for this course, are eligible to waive the knowledge portion of the certification process for any of several line-level certifications offered by EI.

本書旨在讓學生瞭解食品服務專業人員如何創造並提供顧客導向服務,提高服務價值並建立顧客忠誠度,持續改善服務品質,從本書中可瞭解餐飲服務操作細節對於顧客服務的影響並探索餐飲業經營之道,內容包括最新的菜單趨勢、生物恐怖主義發展並新增章節討論酒精飲料服務責任、領導力、服務技巧與風格,此外,結束本課程後可參加CARE(酒類風險有效控管) 證照考試,通過者可抵AH&LA教育學院內發行的證照課程理論學分。

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