| LANSING, Mich., August 2004 - The new sixth
edition of Planning and Control for Food and Beverage Operations, published
by the Educational Institute of the American Hotel & Lodging Association,
reflects important trends in modern food and beverage operations, including
technology applications and the challenges of multi-unit management in
the practice of cost control. This practical textbook, written by
Michigan State University's Jack D. Ninemeier, Ph.D, CFBE, CHE, shows how
control principles are used by working food and beverage professionals
to solve real-world F&B issues. It includes everything a manager must
know to control all major expenses, including food, beverages, labor, and
production.
Most of the book's 14 chapters feature new material on multi-unit operations and automated technology applications and their impact on food and beverage services. The author answers such questions as:
Established in 1953 as a nonprofit educational foundation of the American Hotel & Lodging Association, the Educational Institute is the premier source for quality hospitality education, training, and professional certification, serving the needs and advancing the excellence of hospitality schools and industries worldwide. |
