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Article
Best Practices in Food and Beverage Management
Articles and Chapters
  • Judy A. Siguaw, Cornell University
  • Cathy A Enz, Cornell University
Publication Date
10-1-1999
Abstract
Reports of the death of hotel food service are highly exaggerated. Indeed, food service remains an essential part of many hotels’ operations.
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Required Publisher Statement
© Cornell University. Reprinted with permission. All rights reserved.

Citation Information

Siguaw, J. A., & Enz, C. A. (1999). Best practices in food and beverage management [Electronic version]. Cornell Hotel and Restaurant Administration Quarterly, 40(5), 50-57. Retrieved [insert date], from Cornell University, School of Hospitality Administration site: http://scholarship.sha.cornell.edu/articles/483/