Description

This book discusses the challenges of running restaurants and bars. The aim is to investigate the broad spectrum of topics that fall under the purview of operational food and beverage management, including food and beverage production, quality assurance, and financial aspects of food and beverage management. More people work in the food and beverage industry than any other private sector industry combined, and it is enormous. In restaurants, coffee shops, and other food service establishments, employees who serve food and beverages and other items are on the front lines of customer service. These employees welcome clients, lead them to seats, hand them menus, take orders for food and drink, and serve the aforementioned items. The book is a very helpful tool for assistance for everyone who is in business, who plans to enter the food and beverage industry, as well as for students and trainees who are interested in learning in-depth information about this expanding and specialised restaurant and bar company.