New Edition of EI's 'Managing Service in Food and Beverage Operations'
New Edition of EI's 'Managing Service in Food and Beverage Operations' Focuses on Building Guest Loyalty; Offers Opportunities for Professional Certification
Showing readers how to create loyal guests through superb dining experiences delivered by motivated, competent service professionals is the goal of the third edition of 'Managing Service in Food and Beverage Operations,' just published by the Educational Institute of the American Hotel & Lodging Association.
'Managing Service in Food and Beverage Operations' is the collaborative work of a food service leader who serves more than 30 million guests annually and one of the most influential scholars in hospitality management. Written by Ronald F. Cichy, Ph.D., CHA, CFBE, professor and director of The School of Hospitality Business, Michigan State University, and Philip J. Hickey, Jr., chairman and CEO, RARE Hospitality International, Inc., this textbook constructs a framework for providing quality service to guests in every facet of food service, then offers an in-depth exploration of the service issues faced by various categories of food and beverage operations, including casual/theme restaurants, banquets and catered events, room service, and on-site food service operations.
Hickey, a new co-author for the third edition of 'Managing Service in Food and Beverage Operations,' brings the perspective of a 30-year veteran of the food service industry. RARE Hospitality, which he joined as president/COO in 1997, is an Atlanta-based company whose concepts include LongHorn Steakhouse, Bugaboo Creek Steak House, and The Capital Grille. RARE Hospitality employs more than 17,000 dedicated people and operates in 30 states and Puerto Rico.
New features of the third edition include updated information on menu trends, a new section on bioterrorism, a new chapter on responsible alcohol service, and new material on leadership, service skills, and staff positions in food service. In addition, readers have an opportunity to take the Controlling Alcohol Risks Effectively (CARE) exam, and, by successfully passing the final exam for this course, are eligible to waive the knowledge portion of the certification process for any of the following line-level certifications offered by EI: Restaurant Server, Bus Person, Banquet Server, Room Service Attendant, Concierge, Cocktail Server, and Bartender.
'Managing Service in Food and Beverage Operations' is available with the CARE exam for $74.95 for AH&LA members and $84.95 for nonmembers; and $64.95 for AH&LA members and $74.95 for nonmembers without the CARE exam. To order, call 800-752-4567 or 517-372-8800, or use EI's secure online shopping cart at www.ei-ahla.org. Outside the U.S. and Canada, call 407-999-8100. Academic customers, call 800-344-4381 for academic pricing and complimentary instructor's materials.
'Managing Service in Food and Beverage Operations' is the collaborative work of a food service leader who serves more than 30 million guests annually and one of the most influential scholars in hospitality management. Written by Ronald F. Cichy, Ph.D., CHA, CFBE, professor and director of The School of Hospitality Business, Michigan State University, and Philip J. Hickey, Jr., chairman and CEO, RARE Hospitality International, Inc., this textbook constructs a framework for providing quality service to guests in every facet of food service, then offers an in-depth exploration of the service issues faced by various categories of food and beverage operations, including casual/theme restaurants, banquets and catered events, room service, and on-site food service operations.
Hickey, a new co-author for the third edition of 'Managing Service in Food and Beverage Operations,' brings the perspective of a 30-year veteran of the food service industry. RARE Hospitality, which he joined as president/COO in 1997, is an Atlanta-based company whose concepts include LongHorn Steakhouse, Bugaboo Creek Steak House, and The Capital Grille. RARE Hospitality employs more than 17,000 dedicated people and operates in 30 states and Puerto Rico.
New features of the third edition include updated information on menu trends, a new section on bioterrorism, a new chapter on responsible alcohol service, and new material on leadership, service skills, and staff positions in food service. In addition, readers have an opportunity to take the Controlling Alcohol Risks Effectively (CARE) exam, and, by successfully passing the final exam for this course, are eligible to waive the knowledge portion of the certification process for any of the following line-level certifications offered by EI: Restaurant Server, Bus Person, Banquet Server, Room Service Attendant, Concierge, Cocktail Server, and Bartender.
'Managing Service in Food and Beverage Operations' is available with the CARE exam for $74.95 for AH&LA members and $84.95 for nonmembers; and $64.95 for AH&LA members and $74.95 for nonmembers without the CARE exam. To order, call 800-752-4567 or 517-372-8800, or use EI's secure online shopping cart at www.ei-ahla.org. Outside the U.S. and Canada, call 407-999-8100. Academic customers, call 800-344-4381 for academic pricing and complimentary instructor's materials.
