Lecture Hotel management and operations (5th Edition): Chapter 6.4 - Michael J. O'Fallon, Denney G. Rutherford
Lecture Hotel management and operations (5th Edition): Chapter 6.4 - Michael J. O'Fallon, Denney G. Rutherford
Best practices in food and beverage management. One critical attribute of successful hotel and food beverage outlets is their ability to appropriately respond to the changing needs of the market while maintaining a profitable operation. Some restaurants fail to provide menu choices, ambience, or service desired by the dining-out market, and therefore frequently operate at a loss.