Restaurant Management and Operations : How to Operate and Menage Successful Food and Beverage Department

Restaurant Management and Operations is the edition that will meet your needs for learning the procedures necessary in the F&B department. In this book, you will learn how to reduce costs and increase revenues in the restaurant and banqueting departments through proper service, staffing, and serving procedures for breakfast, entrees, beverages, and drinks.
Cash control in the foodservice industry and dealing with difficult guests are important topics covered in this book.
You’ll also learn about the organizational structure of the hospitality department not only in restaurants and wedding venues but also in hotels.