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      Management of Food and Beverage Operations

      Management of Food and Beverage Operations

      Fifth Edition

      00241CIN05ENGE

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      Get the foundation you need to make smart decisions in food and beverage operations. Author Jack D. Ninemeier addresses ways in which food and beverage operations have adapted management and operating tactics from other industries, what operations are doing to maintain or improve quality standards while reducing expenses, and how high-tech strategies are being used to give customers greater value for their dining dollars.

      Changes to this edition include technology-related updates throughout the text and an expanded discussion of marketing channels and tactics used by food service managers.

      Author: Jack D. Ninemeier
      ©2010, 13 chapters, Softbound

      ISBN 978-0-86612-344-0

      Please note:

      Attention Instructors:

      This title is distributed in the United States by Pearson Higher Education.  For additional instructor information or to place an order, please visit Pearson's website.

      To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.

      Table of Contents

      Chapter: 1 The Food Service Industry
      Chapter: 2 Organization of Food and Beverage Operations
      Chapter: 3 Fundamentals of Management
      Chapter: 4 Food and Beverage Marketing
      Chapter: 5 Nutrition for Food Service Operations
      Chapter: 6 The Menu
      Chapter: 7 Standard Product Costs and Pricing Strategies
      Chapter: 8 Preparing for Production
      Chapter: 9 Production
      Chapter: 10 Food and Beverage Service
      Chapter: 11 Sanitation and Safety
      Chapter: 12 Facility Design, Layout, and Equipment
      Chapter: 13 Financial Management
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      Syllabus

      Prerequisites: None

      Course Description: This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.

      Objectives: At the completion of this course, students should be able to:

      1. Explain the difference between commercial and noncommercial food service operations, and describe examples of each.
      2. Describe the three levels of management and identify the various production and service positions in a food and beverage operation.
      3. Explain organization charts and the various organizational structures of food and beverage operations.
      4. Describe the steps involved in the management process, and describe the manager's responsibilities to the primary and secondary groups of people with whom he or she typically interacts.
      5. Explain marketing in terms of providing guest-pleasing service, and discuss the elements and importance of feasibility studies, marketing research, and marketing plans.
      6. Discuss nutrition and special dietary concerns as they relate to the food service industry, and contrast the nutritional concerns and obligations of commercial and noncommercial operations.
      7. Describe menu pricing styles, menu schedules, menu types, and the menu planning process.
      8. Explain how the menu dictates operations in a food and beverage establishment, and describe its importance as a marketing tool.
      9. Explain how to create and use standard recipes.
      10. Determine standard food and beverage costs, and describe the main subjective and objective pricing methods.
      11. Describe the roles purchasing, receiving, storing, and issuing play in food and beverage service, and describe the role of technology in these processes.
      12. Explain how technology is affecting food and beverage advertising and changing the way guests place food and beverage orders.
      13. Identify the major functions and basic principles of food production.
      14. Describe the uses of and major production methods for various food products used in food service operations.
      15. Identify and describe the types of service that food and beverage operations can provide, and explain how to provide excellent guest service.
      16. Identify environmental construction and production strategies that will help food and beverage operations address sustainability concerns.
      17. Describe procedures for serving alcoholic beverages with care.
      18. Identify causes of and ways to prevent accidents and foodborne illnesses in food service operations.
      19. Describe the factors involved in facility design and equipment selection for a food and beverage operation.
      20. Explain and describe the various financial statements and ratios used in food and beverage operations.
      21. Describe the types of financial management software that are available to food service managers.

      Group Teaching Guidelines: This course is designed with 13 chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor's Guide.

      Evaluation: The student must complete a comprehensive final examination covering all 13 chapters.

      Learning Resource: Management of Food and Beverage Operations, Fifth Edition, by Jack D. Ninemeier

      Presentation Files

      Chapter: 1 The Food Service Industry
      Chapter: 2 Organization of Food and Beverage Operations
      Chapter: 3 Fundamentals of Management
      Chapter: 4 Food and Beverage Marketing
      Chapter: 5 Nutrition for Food Service Operations
      Chapter: 6 The Menu
      Chapter: 7 Standard Product Costs and Pricing Strategies
      Chapter: 8 Preparing for Production
      Chapter: 9 Production
      Chapter: 10 Food and Beverage Service
      Chapter: 11 Sanitation and Safety
      Chapter: 12 Facility Design, Layout, and Equipment
      Chapter: 13 Financial Management
      Download

      Related Items

      Course Exam Scan Sheet
      Course Exam Scan Sheet