Food and Beverage Management in the Luxury Hotel Industry PDF Download

Author: Sylvain Boussard
Publisher: Business Expert Press
ISBN: 1637420110
Category : Business & Economics
Languages : en
Pages : 205

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Book Description
This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets. Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficient knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.

Author: John Cousins
Publisher: Goodfellow Publishers Ltd
ISBN: 1910158747
Category : Business & Economics
Languages : en
Pages : 361

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Book Description
This fourth edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries

Author: Bernard Davis
Publisher: Routledge
ISBN: 1136001212
Category : Business & Economics
Languages : en
Pages : 410

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Book Description
This introductory 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 five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

Author: John Cousins
Publisher: Goodfellow Publishers Ltd
ISBN: 1915097444
Category : Business & Economics
Languages : en
Pages : 270

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Book Description
This 6th edition has been updated and revised to take account of current trends within education and the HLT industries, including changes brought about by COVID and Brexit, as well the impact of the increasing use kitchen/service robotics, changes to allergen regulations and issues of sustainability and business ethics.

Author: Keith Waller
Publisher: Taylor & Francis
ISBN: 113639639X
Category : Business & Economics
Languages : en
Pages : 394

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Book Description
The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation. Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.

Author: John Cousins
Publisher: Goodfellow Publishers Ltd
ISBN: 1906884722
Category : Business & Economics
Languages : en
Pages : 336

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Book Description
This third edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries

Author: Roy C. Wood
Publisher: Routledge
ISBN: 113636210X
Category : Business & Economics
Languages : en
Pages : 260

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Book Description
'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles 'hot' topics such as: * Is McDonaldization inevitable? * Do restaurant reviews have any impact? * Can hotel restaurants ever be profitable? * Celebrity chefs and cooks - do we need them? Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality.

Author: Roy C Wood
Publisher: Routledge
ISBN: 1315415232
Category : Business & Economics
Languages : en
Pages : 128

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Book Description
This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis. Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers

Author: Richard Kotas
Publisher: Weidenfeld & Nicolson
ISBN:
Category : Business & Economics
Languages : en
Pages : 420

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Book Description
Features forty contributions from well-known figures in the hospitality industry, academics, industrialists, and researchers, primarily from Europe and North America, writing on contemporary issues affecting the industry.

Author: Paul R. Dittmer
Publisher: Wiley
ISBN: 9780471293255
Category : Business & Economics
Languages : en
Pages : 600

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Book Description
Gain the financial management skills you need to succeed, as a hospitality professional. Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including: * Explanations of terms, concepts, and procedures. * Step-by-step descriptions of tools and techniques used to control costs. * A unique modular format, with each component covered in its own section. * Numerous skill-building problems, exercises, and projects. The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation-purchasing, receiving, storing, issuing, and production-with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs.