000			01995 a2200265 4500
999			_c55002 _d55002
008			191029b ||||| |||| 00| 0 eng d
020			_a9781138679313 (pbk)
020			_a1138679313
020			_a9781138679306 (hbk)
020			_a9781315563374 (ebk)
050			_aTX911.3.M27 _bD38 2018
100			_aDavis, Bernard, author
245			_aFood and beverage management _cBernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis
250			_a6th ed.
260			_bRoutledge _c2018 _aAbingdon, Oxon ; _aNew York, NY :
300			_axxiii, 379 pages : _billustrations (some color) ; _c25 cm
500			_aIncludes bibliographical references and index
505			_a1. 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
520			_aThis 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			_aFood service management
700			_aLockwood, Andrew, _eauthor
700			_aAlcott, Peter, _eauthor
700			_aPantelidis, Ioannis S., _eauthor
942			_cBK _2lcc