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The present publication is a comprehensive text which explores all aspects of food and beverage management covering all the possible topics as per the syllabi of several universities. The text provides systematic approaches to the planning and control of food and beverage operations. The book is prepared in easy to understand language and describes all the basic information required for a student of food and beverage service.
This textbook introduces concepts of organization communication ethics and policy within a hotel. The primary focus is the front office housekeeping reservations etc. Other departments are discussed to provide an understanding of how these departments relate to the front office and how they operate to enhance the guest experience.
The book gives readers a real world understanding of the hotel industry balancing its past, present and future. This book portrays the ...