The Food and Beverage ManagerBook - 1997
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.
Characteristics: viii, 224 p. : ill ; 25 cm.