Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essentia

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns

"A core credential topic of the NRAEF certificate program"--Cover.

This book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered i

Artful Rainwater Design has three main parts: first, the book outlines five amenity-focused goals that might be highlighted in a project: education, recreation,