The American Hotel & Lodging Educational Institute (AHLEI) has published the sixth edition of Management of Food and Beverage Operations by Jack D. Ninemeier, Ph.D., CHA, CFBE, CHE. This textbook addresses successful management and operational tactics used in food and beverage operations, how food service operations improve quality standards while reducing expenses, and explores ways in which technology can be used to give guests greater value for their dining dollars and improve efficiency.
This edition includes information on LEED certification, updates about the EPA Energy Star program and technology in foodservice equipment, a new Nutrition and Dining Out section, how social media is used in personal selling and advertising, a discussion of organizational culture and core values, and a new section on account settlement and the use of technology for guest ordering. The "Menu" chapter incorporates the concepts of "grab-n-go," room service, and the farm-to-fork movement, as well as an updated section on evaluating menus.
Educators at hospitality management programs in the United States are once again able to order this and all of AHLEI's textbooks directly from AHLEI, as the organization discontinued its distribution agreement with Pearson Higher Education, effective July 1, 2015. U.S. academic customers can place orders and request desk copies by contacting [email protected], or by calling 1.800.344.4381 or +1.517.372.8800.

About the American Hotel & Lodging Educational Institute (AHLEI)

Established in 1953 as the nonprofit education and training arm of the American Hotel & Lodging Association (AHLA), AHLEI's mission is to be the preferred provider of quality resources to educate, develop, and certify hospitality educators, students and professionals worldwide. AHLEI became part of the National Restaurant Association" Training & Certification division in 2017, connecting and leveraging the resources of two organizations that are deeply committed to a vision of career success and upward mobility for current and future hospitality, restaurant, and food service employees.

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