Hotel Online  Special Report

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Educational Institute Incorporates Certification Opportunities
into New "Managing Beverage Service" Textbook

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LANSING, Mich., July 2004 - "Managing Beverage Service," a new book by Lendal H. Kotschevar, Ph.D., and Ronald F. Cichy, Ph.D., CHA, CFBE, CHE, introduces students to the challenges of managing beverage service in a hospitality environment. It also prepares them to earn hospitality skills certification from the Educational Institute (EI) of the American Hotel & Lodging Association, which published the book.  EI's responsible alcohol service seminar, CARE (Controlling Alcohol Risks Effectively), is included in the purchase price of the textbook.

"Educational Institute textbooks are built upon the competencies defined by hospitality industry experts as being important to on-the-job performance.  This textbook takes that idea one step further by enabling students and industry professionals to earn professional certification-a tangible industry credential-that will give them a leg up on their hospitality career," explained George Glazer, MHS, EI's vice president, academic publications. 

Students who successfully pass the EI-graded final exam for "Managing Beverage Service" may waive the knowledge exam portion of the Hospitality Skills Certification application for bartenders or beverage servers.  The certification requires 90 days in position and completion of a skills checklist by the candidate's manager. 

The book's chapter on "Serving Alcohol with Care" prepares students for EI's CARE exam, which may be given by the professor as part of the class.  Students who pass the CARE exam receive a training verification card. Many states require beverage servers to have proof of responsible alcohol service training.

Other topics covered in "Managing Beverage Service" include duties and responsibilities of bartenders and servers; fundamentals of supervision; and product knowledge of beer, spirits, and wines, including types, production, storage and handling, serving, and tasting.  Nearly half of the book is focused on wines, including in-depth discussions of the wines of France, Germany, Italy, Spain and Portugal, and the United States. 

About the authors:  

Dr. Lendal H. Kotschevar, former Distinguished Professor in the School of Hospitality Management at Florida International University and the author or co-author of 15 texts, was a pioneer in establishing the discipline of hospitality management.  After serving as director of the U.S.Navy's Commissary Schools during World War II, and as civilian director of the U.S. Commissary Research and Development Facility after World War II, Kotschevar served as chair of the Department of Home Economics at the University of Montana.  In the 1960s, he went to Michigan State University as Professor of Food Service Management.  He left MSU after nine years to devote more time to writing.  He has served as a visiting professor at a number of schools, including the University of Hawaii, the University of Nevada-Las Vegas, Haifa University in Israel, and the Centre International de Glion in Switzerland.  In recognition of his contributions and outstanding service to education, Kotschevar received the Howard Meek award from the Council on Hotel, Restaurant, and Institutional Education (CHRIE).  He is also a diplomate of the National Restaurant Association Educational Foundation. 
 
Dr. Ronald F. Cichy is a professor and director of The School of Hospitality Business at Michigan State University.  Previously, he was the director of educational services for the Educational Institute of the American Hotel & Lodging Association. He has also served on the faculties of the University of Denver and Lansing Community College. Cichy has written hundreds of articles for food service and lodging audiences, and is the author or co-author of six hospitality management textbooks.  Cichy holds the designations of Certified Food and Beverage Executive, Certified Hotel Administrator, and Certified Hospitality Educator.  His industry experience includes positions in lodging and food services operations as a hotel manager, food and beverage manager, banquet chef, and sales representative.  He is a member of the Board of Trustees of the American Hotel & Lodging Educational Foundation, as well as a member of the board of directors of the Michigan Hotel, Motel and Resort Association and the National Automatic Merchandising Association Educational Foundation.
 
To order "Managing Beverage Service," call 800-752-4567 for industry orders, 800-344-4381 for academic orders, or 407-999-8100 for international orders.  Or visit the Educational Institute's web site at www.ei-ahla.org

Established in 1953 as a nonprofit educational foundation of the American Hotel & Lodging Association, the Educational Institute is the premier source for quality hospitality education, training, and professional certification, serving the needs and advancing the excellence of hospitality schools and industries worldwide.

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Contact:
Elizabeth Johnson 
  Academic and Allied Marketing Manager
517-318-2359
ejohnson@ei-ahla.org
www.ei-ahla.org

 
Also See: Educational Institute Releases New Color Edition of 'Hospitality Today: An Introduction', Offers Comprehensive Look at the Spectrum of Opportunities in Hospitality / July 2004
Educational Institute Offers Online Distance Learning Courses to Individuals Through CourseLine® / June 2004
Towne Park Ltd. Chooses Educational Institute for Training, Certification / June 2004
Educational Institute Releases Three New Titles in “10-Minute Trainer” Series / May 2004
The Skills, Tasks, and Results Training (START) Program Developed by the Educational Institute of the AH&LA Recognized for its Curriculum Peparing Students for Entry into the Lodging Industry / April 2004
ALIS “Professors” Featured in New Hotel Asset Management Book from Educational Institute of AH&LA / January 2004
Project Planet, Educational Institute of AH&LA Work Together to Offer Green Programs to Hoteliers / February 2004


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