Fundamentals of Food, Catering and Beverage Management

This book is designed to show all those working in this industry and those who manage them how to do that. Even more challenging for those in hospitality organizations is the simple reality that service quality and service value are defined not by managers, auditors, or rating organizations. It examines the whole spectrum of possibly the most technical and complex function in the hotel and catering industry, that of food and beverage management do.