Operations Planner
« »
| S | M | T | W | T | F | S |
|---|
| | 1 |
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
| 30 | 31 | |
|
New Edition of Food and Beverage Operations Textbook Focuses on Memorable Dining Experiences
publication date: Feb 7, 2014
|
author/source: Educational Institute of AH&LA
New Edition of Food and Beverage Operations Textbook
Focuses on Memorable Dining Experiences
 Lansing, Michigan, -Every aspect of a food service operation contributes to the guest experience and savvy food service professionals know how to orchestrate all of those factors to bring guests back again and again. The newly-released fourth edition of Managing Service in Food and Beverage Operations, published by the American Hotel & Lodging Educational Institute (AHLEI), shows current and future food service professionals how to create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business.
Authors Ronald F. Cichy, Ph.D., director of The School of Hospitality Business at Michigan State University, and Philip J. Hickey Jr., chairman of the board of O'Charley's Inc., and treasurer of the National Restaurant Association, have extensively revised the book's content to present a new focus on the guest experience, leadership skills, and current "hot" issues. The textbook features the latest food service topics, including sustainability/green issues, revised labor and cost control information, and menu trends, as well as all new restaurant industry examples.
"Our intent is to provide information to enhance the knowledge and skills of service leaders in our industry," said Hickey. "These tools enable them to create memorable dining experiences and drive their competitive edge in building guest loyalty."
Cichy added, "Our concept is simply that great service creators anticipate the needs and wants of guests and deliver experiences at a level above simply meeting expectations."
The textbook comes packaged with a keycode that will provide access to an online component that presents additional, interactive material to reinforce the book's content. This online component, available later this fall, will include video clips, short quizzes, definitions, links to relevant websites, interactive exercises, and industry news. Individuals will have six-month access to the online component.
Managing Service in Food and Beverage Operations, Fourth Edition, is available for $109.95; AH&LA members pay $79.95. To order, call 800-752-4567 or 517-372-8800 or visit www.ahlei.org. Outside the U.S. and Canada, call 407-999-8100.
About American Hotel & Lodging Educational Institution
Established in 1953 as a nonprofit educational foundation of the American Hotel & Lodging Association, the Educational Institute's mission is to support AH&LA by becoming the preferred provider to the lodging industry, hospitality schools, and related hospitality industries both domestically and internationally by developing and providing quality resources to train, educate, and certify hospitality professionals. |
. Contact: Elizabeth Johnson Senior Marketing Manager American Hotel & Lodging Educational Institute 2113 North High Street, Lansing MI 48906 Phone: 517-318-2359 Fax: 517-372-5141 ejohnson@ahla.com
|
|
