addresses ways in which food and beverage operations have adapted management and operating tactics from other industries, what operations are doing to maintain or improve quality standards while reducing expenses, and how high-tech strategies are being used to give customers greater value for their dining dollars. Changes to this edition include technology-related updates throughout the text, an expanded discussion of marketing channels and tactics used by food service managers, information on sustainability issues in food service, and discussion of nutrition issues including menu labeling legislation, organic foods, food allergies, and the obesity problem in the United States.

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