The Food and Beverage Manager

The Food and Beverage Manager

Book - 1997
Rate this:
The food and beverage manager in a modern hotel has to be proficient in a multitude of skills. He or she must be able to assess public taste and fashion, create profitable and practical menus, design restaurant, bar and banqueting operations, and budget accurately for equipment acquistition and replacement. The manager must have an excellent working knowledge of the professional kitchen, understand the principles of business accounting, and develop a high level of skill in staff recruitment and training.
Publisher: Elsternwick, Vic : Hospitality Press, 1997.
ISBN: 9781862504592
1862504598
Characteristics: viii, 224 p. : ill ; 25 cm.

Opinion

From the critics


Community Activity

Comment

Add a Comment

There are no comments for this title yet.

Age Suitability

Add Age Suitability

There are no age suitabilities for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Subject Headings

  Loading...
No similar edition of this title was found at YPRL.

Try searching for The Food and Beverage Manager to see if YPRL owns related versions of the work.


  Loading...
[]
[]
To Top