Planning and Control for Food and Beverage Operations Textbook

This essential management textbook introduces readers to the control processes used to reduce costs and increase efficiency in food and beverage operations in restaurants and hotels. The book explores how planning and control functions can help operations work smarter, compete for market share and provide value to guests.

New to the ninth edition is a chapter feature called “Advice from a Mentor,” which poses questions and answers related to big-picture issues such as career decisions and business philosophies, as well as other content covered in the chapter. Each chapter has been updated to reflect the latest technologies and how they affect processes and procedures. In addition, content concerning financial statements has been revised to reflect information in the most recent Uniform System of Accounts for the Lodging Industry.

Please note:

• To be eligible to take the final exam and earn a certificate of completion for this course, you must be enrolled at a school.
• Students MUST purchase their textbooks or online exams through the online store.

Author: Jack D. Ninemeier, Ph.D., CHA, CFBE, CHE

©2018, 14 Chapters, Softbound

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