This detailed, practical introduction and guide to food and beverage operations and administration explores staff organization; food production methods; food service; beverage service; banquet sales and service; food and beverage accounting; and cost controls. As students "learn by doing," they receive rigorous, relevant, hands-on training. The textbook is appropriate for students who have little or no prior experience in the field, and also as a continuing education resource and reference for those currently employed in the field.

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