More Details

Summary:

Abstract: "This book provide an historical overview of the food service industry and how it has evolved over the centuries. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture"-- [Provided by publisher]

Table of Contents:

• Chapter 1. Introduction to food and beverage service operations
• Chapter 2. Theory of organizational management
• Chapter 3. Human resources management: recruiting, retention, diversity, inclusion, and outsourcing
• Chapter 4. Legal matters, risk management, and risk prevention: from forming a business to legal representation
• Chapter 5. Food and beverage operation management
• Chapter 6. Food and beverage product knowledge
• Chapter 7. Food safety, food and beverage preparation, menu and beverage list development, service, and current and future challenges
• Chapter 8. Managerial accounting for non-accountants in restaurant operations
• Chapter 9. Finance
• Chapter 10. Statistics and analytics management
• Chapter 11. Restaurant development: facilities planning, design, equipment procurement, and management
• Chapter 12. Marketing
• Chapter 13. E-commerce.

Author/Creator:

Camillo, Angelo, 1954- , author

Contributors:

IGI Global , publisher, http://id.loc.gov/vocabulary/relators/pbl

Languages:

English

Language Notes:

Item content: English

Main Work:

Strategic international restaurant development: from concept to production [by Camillo, A.]

Related Series:

Advances in hospitality, tourism, and the services industry book series

Subjects:

Food service management

Restaurant management

General Notes:

"Premier Reference Source" -- from cover.
Includes bibliographical references and index.
Description based on online resource; title from title screen (IGI Global, viewed 04/11/2021).

Physical Description:

1 online resource (497 pages.

Digital Characteristics:

text file

Call Numbers:

TX911.3.M27 C36 2021eb

ISBNs:

9781799843436 (electronic book)
1799843432 (electronic book)
9781799843429 (hardcover) [Invalid]
9781799865995 (paperback) [Invalid]

Other Standard Numbers:

Digital Object Identifier: 10.4018/978-1-7998-4342-9

OCLC Numbers:

1162186582

Other Control Numbers:

slc00001327 (source: CaBNVSL)
[Unknown Type]: igi00244425