Food and beverage service management / Charlotte Moore.

Includes bibliographical references and index.

Overview of food and beverage services -- Planning for menu development -- Delving into restaurant management -- Ensuring food safety and preservation -- Techniques for food preservation -- Selection and utilization of materials for food packaging.

"The industrial procedures used in the preparation and commercial distribution of food fall under the subject of food and beverage operations. Restaurants, cafeterias, catering services, and similar establishments are common examples of the foodservice industry. Food service distributors are the companies engaged in these activities and their work includes a variety of operations such as Transportation, menu planning, restaurant management, and food storage. These distributors play a crucial role in the food industry. Food service providers often employ methods such as smoking, freezing, chilling, canning, dehydration, and salting to extend the shelf life of food products. Through this book, constant effort has been made to make the complex subject of food and beverage operations easy and informative for the students. The topics covered in it deal with the core aspects of the subject. Coherent flow of topic, student-friendly language and extensive use of examples make this book an invaluable source of knowledge"-- Back cover.