000			03160nam a2200289 i 4500
003			CSPC
005			20251120093405.0
008			251020s2022 deu b 001 0 eng d
020			_a9781666888911
040			_aCSPC _beng _cCSPC _erda
050	0	0	_aTX911.3.M27 _bN38 2022
082	0	0	_223 _a647.95068 _bN228f
100	1		_aNavarro, Dwayne, _eauthor.
245	1	0	_aFood and beverage service and management / _cDwayne Navarro.
264		1	_aWilmington, Delaware : _bKaufman Press, _c2022 ; Reprinted 2024.
300			_axiv, 275 pages ; _c26 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction -- Food service and catering management -- Food and service products -- Food and beverage department in hospitality service -- Food and beverage management -- Restaurant and food menus design -- Food and beverage control administration -- Food and beverage service methods.
520			_a"Food and beverage management as an activity resides in many roles and carries various labels across different sectors of the industry: a restaurateur, a banqueting manger, a ship's purser could be food and beverage managers of one type or another. If food and beverage management has a generic heart of its own then that must be "catering" - at its simplest the cooking and serving of food. The concept of Hospitality Services, also known as "accommodation sharing", "hospitality exchange", and "home stay networks", refers to centrally organized social networks of individuals who trade accommodation without monetary exchange. While this concept could also include house swapping or even time share plans, it has come to be associated mostly with travellers and tourists staying with one another free of charge. In a restaurant, a menu is a printed brochure or public display on a poster or chalkboard that shows the list of options for a diner to select. A menu may be a la carte- in which guests choose from a list of options - or table d'hôte, in which case a pre-established sequence of courses is served. In the 2000s, many fast food restaurants switched to digital menus which are displayed on flat-screen LCD televisions. Digital menus can have items or prices changed without having to reprint paper menus, and as well, the screens can be used to play video commercials advertising certain menu items. The food service industry encompasses those places, institutions and companies that provide meals eaten away from home. This industry includes restaurants, schools and hospital cafeterias, catering operations, and many other formats, including 'on-premises' and 'off-premises' caterings. Catering is a multifaceted segment of the food service industry. There is a niche for all types of catering businesses within the segment of catering." -- Back cover
650		0	_aFood service management.
650		0	_aHospitality industry _xManagement.
942			_2ddc _n0 _cBK _e23 _h647.95068 _iN228f _kCIR _m2022
999			_c30758 _d30758