Food and beverage management (Record no. 55002)

MARC details
000 -LEADER
fixed length control field 01995 a2200265 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 191029b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781138679313 (pbk)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1138679313
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781138679306 (hbk)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781315563374 (ebk)
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX911.3.M27
Item number D38 2018
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Davis, Bernard, author
245 ## - TITLE STATEMENT
Title Food and beverage management
Statement of responsibility, etc Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis
250 ## - EDITION STATEMENT
Edition statement 6th ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc Routledge
Date of publication, distribution, etc 2018
Place of publication, distribution, etc Abingdon, Oxon ;
-- New York, NY :
300 ## - PHYSICAL DESCRIPTION
Extent xxiii, 379 pages :
Other physical details illustrations (some color) ;
Dimensions 25 cm
500 ## - GENERAL NOTE
General note Includes bibliographical references and index <br/>
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note 1. Introducing food and beverage management -- 2. Classifying food and drink service operations -- 3. Restaurants and events : the direct market -- 4. Contract foodservice, travel and public sector catering : the indirect market -- 5. Developing the concept -- 6. The <br/>menu -- 7. Purchasing and storage -- 8. Production and service -- 9. Controlling the operation -- 10. Staffing issues -- 11. Food and beverage marketing -- 12. Managing quality in food and drink service operations -- 13. Trends and developments <br/>
520 ## - SUMMARY, ETC.
Summary, etc This textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors - fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food service management
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Lockwood, Andrew,
Relator term author
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Alcott, Peter,
Relator term author
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Pantelidis, Ioannis S.,
Relator term author
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Item type Book
Source of classification or shelving scheme Library of Congress Classification
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Cost, normal purchase price Total Checkouts Total Renewals Full call number Barcode Date last borrowed Copy number Price effective from Koha item type
    Library of Congress Classification     Non-fiction Bishop Okullu Memorial Library (Limuru Campus) Bishop Okullu Memorial Library (Limuru Campus) General Circulation 29/10/2019 Purchase 3956.90 1 1 TX911.3.M27 D38 2018 063225 22/01/2020 1 29/10/2019 Book
    Library of Congress Classification     Non-fiction Bishop Okullu Memorial Library (Limuru Campus) Bishop Okullu Memorial Library (Limuru Campus) General Circulation 29/10/2019 Purchase 3956.90 2   TX911.3.M27 D38 2018 063226 26/02/2021 2 29/10/2019 Book