Managing service in food and beverage operations / Charlotte Moore.
By: Moore, Charlotte.
Series: Textbook Series.New York, NY, USA : Published by Larsen and Keller Education, ©2022Description: viii, 234 pages : some color illustrations ; 27 cm.ISBN: 9781641729550.Subject(s): Food service management | Restaurant management | Beverage industry | Hotel management | Hotel industry -- ManagementDDC classification: 647.94068 M78| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books
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College Library General Circulation Section | GC | GC 647.94068 M78 2022 (Browse shelf) | Available | HNU004295 |
Includes bibliographical references and index.
Chapter 1 Introduction to Food and Beverage Services
Chapter 2 Menu Planning
Chapter 3 Restaurant Management: An Integrated Study
Chapter 4 Food Safety and Preservation
Chapter 5 Preservation Methods for Food Safety
Chapter 6 Materials for Food Packaging
Food and beverage operations refer to those industrial processes which are used in the preparation and distribution of food for commercial purposes. Some of the common examples of food service industry are restaurants, cafeterias, catering services, etc. The companies involved in these activities are called food service distributors. These distributors undertake a variety of operations such as menu planning, food storage, transportation and restaurant management. Food safety and preservation is an important aspect of this industry. Chilling, freezing, salting, canning, smoking and dehydration are frequently used by food service providers to increase the longevity of food. The book aims to shed light on some of the unexplored aspects of food and beverage operations. It outlines the processes and applications related to this field. Those in search of information to further their knowledge will be greatly assisted by this book.
College of Business and Accountancy Bachelor of Science in Hospitality Management
Text in English
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