AHLEI releases newest edition of its food-and-beverage management book

"Planning and Control for Food and Beverage Operations" explores how planning and control functions can help operations work smarter, compete for greater market share and provide value to guests. Photo credit: Getty Images/Cultura RF

The ninth edition of “Planning and Control for Food and Beverage Operations” is now available from the American Hotel & Lodging Educational Institute. Written by Jack D. Ninemeier, this management textbook introduces readers to the control processes used to reduce costs and increase efficiency in food-and-beverage operations in restaurants and hotels. The book explores how planning and control functions can help operations work smarter, compete for greater market share and provide value to guests.  

New to the ninth edition is a chapter feature called “Advice from a Mentor,” which poses questions and provides answers related to big-picture issues such as career decisions and business philosophies as they apply to content covered in that chapter. There are two new sections related to buffets, salad bars and other self-service venues; and a new section on inventory-management methods such as just-in-time purchasing systems and supplier-managed inventory systems.

Each chapter has been updated to reflect the latest technologies and how they affect planning and control processes and procedures. Examples include the use of cloud-based budgeting systems, self-service kiosks and handheld server terminals, automated beverage-control systems and the role of social media in employee recruitment. In addition, content concerning financial statements has been revised to comply with the most recent Uniform System of Accounts for the Lodging Industry.

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“Planning and Control for Food and Beverage Operations, Ninth Edition,” is used in college and university hospitality management programs worldwide and is also available as part of AHLEI’s online distance-learning program. 

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