TY  - GEN
AU  - Davis, Bernard, author  
AU  - Lockwood, Andrew,
AU  - Alcott, Peter,
AU  - Pantelidis, Ioannis S.,
TI  - Food and beverage management
SN  - 9781138679313 (pbk)
AV  - TX911.3.M27 D38 2018  
PY  - 2018///
CY  - Abingdon, Oxon, New York, NY
PB  - Routledge
KW  - Food service management
N1  - 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

N2  - 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
ER  -