Educational Institute Publishes New Edition of “Planning and Control for Food and Beverage Operations”
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.
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.