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. This book is aimed at students of hotel management or working supervisors who wish to advance into general management, and the new manager who is faced with the demanding job of co-ordinating and directing complex hotel operations. It covers the principal responsibilities of the food and beverage manager and discusses theory and practice for successful and profitable operations.
- ISBN10 1862504598
- ISBN13 9781862504592
- Publish Date 30 June 1997
- Publish Status Active
- Publish Country AU
- Imprint Hospitality Press
- Format Paperback
- Pages 224
- Language English