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Food and beverage management Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis

By: Contributor(s): Publication details: Routledge 2018 Abingdon, Oxon ; New York, NY :Edition: 6th edDescription: xxiii, 379 pages : illustrations (some color) ; 25 cmISBN:
  • 9781138679313 (pbk)
  • 1138679313
  • 9781138679306 (hbk)
  • 9781315563374 (ebk)
Subject(s): LOC classification:
  • TX911.3.M27 D38 2018
Contents:
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 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
Summary: 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
Item type: Book
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Holdings
Current library Collection Call number Copy number Status Barcode
Bishop Okullu Memorial Library (Limuru Campus) General Circulation Non-fiction TX911.3.M27 D38 2018 (Browse shelf(Opens below)) 1 Available 063225
Bishop Okullu Memorial Library (Limuru Campus) General Circulation Non-fiction TX911.3.M27 D38 2018 (Browse shelf(Opens below)) 2 Available 063226
Total holds: 0
Browsing Bishop Okullu Memorial Library (Limuru Campus) shelves, Shelving location: General Circulation, Collection: Non-fiction Close shelf browser (Hides shelf browser)
TX911.3.F75 .I86 2002 Front office operations and management / TX911.3.M27 C68 2014 Food and beverage service TX911.3.M27 C68 2014 Food and beverage service TX911.3.M27 D38 2018 Food and beverage management TX911.3.M27 D38 2018 Food and beverage management TX911.3.M27 M43 2011 The business of hotels / TX911.3.M27 M43 2011 The business of hotels /

Includes bibliographical references and index

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
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

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

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