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Introduction to Food and Beverage Service Operations

Introduction to Food and Beverage Service Operations

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Copyright: 2021
Pages: 21
Source title: Strategic International Restaurant Development: From Concept to Production
Source Author(s)/Editor(s): Angelo A. Camillo (Sonoma State University, USA)
DOI: 10.4018/978-1-7998-4342-9.ch001

Keywords: Business & Management / Business Science Reference / Global Business / Hospitality, Travel, and Tourism Management

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Abstract

This chapter is about the history of the foodservice industry and its scope over the centuries. It highlights the numerous types of food and beverage operations, their anatomy, style, customers' typologies, the type of menus, business location, size/capacity, and production.

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