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Food and Beverage Operations and Supervision / Career Development for the Art Institutes

ISBN: 978-0-470-17917-8
720 pages
July 2007, ©2008
Food and Beverage Operations and Supervision / Career Development for the Art Institutes (0470179171) cover image
In partnership with the Art Institutes, Wiley Custom Services is pleased to provide you with the following custom text: Purchasing, Cost Control, and Menu Management for the Art Institutes.

As you have certainly come to know and expect, Wiley consistently offers the best choice of materials for your culinary courses…and this custom text is no exception. Tailored to the Art Institute’s specific course needs, instructors and students alike will enjoy the rich resources and high quality content for which Wiley is known.

This text covers the following Art Institute courses:

•           Purchasing and Product Identification

•           Management by Menu

•           Planning and Controlling Cost

To access student or instructor resources, click on the links to the right.

Instructors: to secure an examination copy, please contact your Campus Director.

If you are not affiliated with an Art Institute, but are interested in learning more about what Wiley Custom Services can offer you, go to www.wiley.com/college/sc/wcs.

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PREFACE.

PART 1: FOOD AND BEVERAGE OPERATIONS MANAGEMENT.

1 The Professional Server (Lendal H. Kotschevar and Valentino Luciani).

2 Service Mise en Place (Lendal H. Kotschevar and Valentino Luciani).

3 Service Areas and Equipment (Lendal H. Kotschevar and Valentino Luciani).

4 Serving the Meal (Lendal H. Kotschevar and Valentino Luciani).

5 Bar and Beverage Service (Lendal H. Kotschevar and Valentino Luciani).

6 Management’s Role in Service (Lendal H. Kotschevar and Valentino Luciani).

7 Table Etiquette (Lendal H. Kotschevar and Valentino Luciani).

8 Concept, Location, and Design (John R. Walker and Donald E. Lundberg).

9 Financing and Leasing (John R. Walker and Donald E. Lundberg).

10 Restaurant Operations and Control (John R. Walker and Donald E. Lundberg).

PART 2: MANAGEMENT AND SUPERVISION/CAREER DEVELOPMENT.

11 The Supervisor as Manager (Jack E. Miller, John R. Walker, and Karen Eich Drummond).

12 The Supervisor as Leader (Jack E. Miller, John R. Walker, and Karen Eich Drummond).

13 Equal Opportunity in theWorkplace (Jack E. Miller, John R. Walker, and Karen Eich Drummond).

14 Creating a PositiveWork Climate (Jack E. Miller, John R. Walker, and Karen Eich Drummond).

15 Developing Performance Standards (Jack E. Miller, John R. Walker, and Karen Eich Drummond).

16 Recruiting and Selecting Applicants (Jack E. Miller, John R. Walker, and Karen Eich Drummond).

17 Teamwork and Teambuilding (Jack E. Miller, John R. Walker, and Karen Eich Drummond).

18 Employee Training and Development (Jack E. Miller, John R. Walker, and Karen Eich Drummond).

19 Evaluating Performance (Jack E. Miller, John R. Walker, and Karen Eich Drummond).

20 Discipline and Employee Assistance Programs (Jack E. Miller, John R. Walker, and Karen Eich Drummond).

21 Planning and Organizing (Jack E. Miller, John R. Walker, and Karen Eich Drummond).

22 Delegating (Jack E. Miller, John R. Walker, and Karen Eich Drummond).

23 Write Your Resume (Lisa M. Brefere, Karen Eich Drummond, and Brad Barnes).

24 Beyond theWant Ads: How to Locate and Contact Prospective Employers (Lisa M. Brefere, Karen Eich Drummond, and Brad Barnes).

25 Three-Step Interviewing (Lisa M. Brefere, Karen Eich Drummond, and Brad Barnes).

26 Advancing Your Career (Lisa M. Brefere, Karen Eich Drummond, and Brad Barnes).

INDEX.

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This text covers the following Art Institute courses:

•           Purchasing and Product Identification

•           Management by Menu

•           Planning and Controlling Cost

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Instructors Resources
Wiley Instructor Companion Site
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Students Resources
Wiley Student Companion Site
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