"This book provide an historical overview of the food service industry and how it has evolved over the centuries. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture"--.

• Cover
• Title Page
• Copyright Page
• Book Series
• Dedication
• Table of Contents
• Preface
• Chapter 1: Introduction to Food and Beverage Service Operations
• Chapter 2: Theory of Organizational Management
• Chapter 3: Human Resources Management
• Chapter 4: Legal Matters, Risk Management, and Risk Prevention
• Chapter 5: Food and Beverage Operation Management
• Chapter 6: Food and Beverage Product Knowledge
• Chapter 7: Food Safety, Food and Beverage Preparation, Menu and Beverage List Development, Service, and Current and Future Challenges
• Chapter 8: Managerial Accounting for Non-Accountants in Restaurant Operations
• Chapter 9: Finance
• Chapter 10: Statistics and Analytics Management
• Chapter 11: Restaurant Development
• Chapter 12: Marketing
• Chapter 13: E-Commerce
• Compilation of References
• About the Author
• Index