A 3G E-Learning text bibliography nyu 2020 monographic eng

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246 pages : color illustrations ; 23 cm. "Food and Beverage Department (F&B) is liable for sustaining high quality of food and service, food costing, managing restaurants, bars, and so on. If the hospitality industry is considered to cover all undertakings concerned with the provision of food, drink and accommodation away from home, this will naturally include all food and beverage outlets. In their primary role, food and beverage supervisors, also called food and beverage managers or food service managers, oversee food planning and preparation for restaurants, hotels, and resorts. Food and beverage supervisors create menus, oversee food and beverage inventories, manage cooking staff, and choose a range of bever-ages to be served at their establishment. They ensure adherence to food safety and alcoholic bever-age regulations. Food and beverage supervisors might also inspect kitchen equipment and address any customer complaints or concerns regarding food preparation and menu offerings. Food and beverage is very important for hotel management. Food and beverage management is the mechanism in which include food selection, preparation, presentation and preservation. Food & beverage service has developed into a huge industry. The number and type of eating out establishments has increased tremendously as suppliers constantly try to satisfy the changing demands and tastes of the market. In this book we are going to learn about the roles and responsibilities of a supervisor in food and beverage department. A Visual Reference for Food and Beverage Supervisor equips you with basic skills in how to meet the expectations of their customers, upper management, colleague and even government regulations as being a supervisor. It helps to create the overall ambience of the establishment via the decor, menu and services offered. Earlier researchers have reported that the understanding of customer expectation is a prerequisite for delivering superior services. This book is intended to examine the role of the hotels' Food and Beverage (F&B) offerings in enhancing the overall hotel competitive-ness evaluating customer satisfaction levels towards the food, services, prices and the general environment created by the hotel F&B outlet. In this guide, visual information is presented indifferent formats, such as images, flowcharts, diagrams, graphs, cartoons, slide shows/PowerPoint presentation, and posters in easy to understand way. Based on various studies, students remember information better when it is represented both visually and verbally. Various concepts have been introduced in this book in order to increase student's analytical thinking skills based on a visual learning strategy." -- Back cover Introduction to food & beverage service industry -- Food and beverage supervisors/managers -- Food and beverage service areas and equipment -- Food and beverages service personnel -- Food and beverage service equipment -- Meals & menu planning -- Hygiene & safety in food & beverage services. Includes bibliographical references and index . Food service management Food and beverage industry Hospitality industry Management Customer relations Employee training Restaurants Employees Supervision of employees Catering management 647.95068 V829 9781984638236 CSPC 250117 20251014101741.0 eng