|
 14 May 2009
Educational Institute Publishes New Edition of “Planning and Control for Food and Beverage Operations”
Lansing, Michigan | The American Hotel & Lodging Educational Institute (EI) has published the seventh edition of the textbook “Planning and Control for Food and Beverage Operations.” Written by Jack D. Ninemeier, Ph.D., CHA, CFBE, CHE, a professor at The School of Hospitality Business, Michigan State University, this book presents the most up-to-date control processes used by professionals to reduce costs at every stage of food and beverage operations.
Readers will learn about the importance of control functions to control costs and boost profitability. Chapters cover controls for purchasing and receiving, storing and issuing, production and serving, and labor. Readers will also learn how to calculate actual food and beverage costs, prevent theft of revenue, and perform cost-volume-profit analysis.
In the seventh edition, descriptions of most manually-based control procedures have been replaced with examples using technology. Each chapter now also includes many Web-based references to illustrate the concepts discussed in the book. Small updates have been made to update every chapter.
“Planning and Control for Food and Beverage Operations, Seventh Edition” is available from EI for $96.95; AH&LA members pay only $66.95. For more information or to order, visit www.ahlei.org or call 800-752-4567 or 517-372-8800. Outside the U.S. and Canada, call 407-999-8100.
Established in 1953 as a nonprofit educational foundation of the American Hotel & Lodging Association, the Educational Institute’s mission is to support AH&LA by becoming the preferred provider to the lodging industry, hospitality schools, and related hospitality industries both domestically and internationally by developing and providing quality resources to train, educate, and certify hospitality professionals.
RELATED BOOK
 Planning and Control for Food and Beverage Operations, Seventh Edition
By Jack D. Ninemeier
This textbook explores how planning and control functions can help operations work more efficiently, compete for market share, and provide value to guests. This edition features the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. Each chapter includes many Web-based references to illustrate the concepts introduced in the book.
|
CLICK HERE to learn more about American Hotel & Lodging Educational Institute (EI)
control, food, beverage, costs, american hotel
Elizabeth Johnson
Senior Marketing Manager
Phone: 517-318-2359
Email: ejohnson@ahla.com
American Hotel & Lodging Educational Institute (EI)
www.ahlei.org
800 N. Magnolia, Suite 300
USA
- Orlando, FL 32803
Tollfree: (800) 752-4567
Phone: (407) 999-8100
Fax: (407) 236-7848
Email: bvazquez@ahla.com
Follow us on:
  
All Articles from American Hotel & Lodging Educational Institute (EI)
|
|
2012 Annual ICHRIE Summer Conference & Marketplace
