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Food and Beverage
Service, Second Edition
HTM349
ISBN 0-86612-095-5; 12 chapters; ©1998, Softbound
Authors:
Ronald F. Cichy, Ph.D., CFBE,
CHE,
Michigan State University
Paul E. Wise, M.B.A., CHA, CCE,
University of Delaware
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Course book: Offers industry-based operational and management know-how. Holds students'
attention with examples and clear explanations.
Student Manual: Help guide students through their course.
Evaluation:
The
student must complete twelve basic, self-scoring review quizzes, four progress tests and a
comprehensive final examination. Certificate: Certificates
are awarded form PDIT and AH&LA for students achieving a grade of 70% or better.
Students with a grade of 90% or better earn a certificate "with honors."
Transcript: Serves as a valuable reference for students seeking employment or
applying to institutions of higher learning. A permanent record is kept on file at the
Professional Development Institute of Tourism.
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