Fundamentals in food service operations / Claire Ann M. Yao

Includes bibliography and index

Lesson 1. Introduction to Food and Beverage Service Industry -- Lesson 2. The Food and Beverage Service Organization -- Lesson 3. Customer's Meal Experience and Desired Attributes of Food and Bverage Service Personnel -- Lesson 4. Food and Beverage Service Areas and Equipment -- Lesson 5. The Menu -- Lesson 6. Table Reservation -- Lesson 7. Service Preperation -- Lesson 8. Food Service Methods -- Lesson 9. Service Techniques -- Lesson 10. Service Sequence -- Lesson 11. Sales Control Systems in Food and Beverage Service Operations.

This book institutes the basal knowledge and skills required in food service operations. This textbook is designed for Hospitality Management students in higher education institutions and those interested in the food and beverage service business. It is essential to prepare the readers for the diversity, complexity, and labor-intensive food and beverage service industry. This textbook will provide vital information in developing the readers' attitude, creativity, technical skills, interpersonal skills, analytical skills, and operations management skills crucial in the success of any food and beverage service operations.