Author: Bernard Davis
Publisher:
ISBN: 9781138679313
Category : Food service management
Languages : en
Pages : 0
Book Description
This introductory textbook provides a thorough guide to the management of food and beverage outlets. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress.
Food and Beverage Management
Author: Bernard Davis
Publisher: Routledge
ISBN: 1136001220
Category : Business & Economics
Languages : en
Pages : 412
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.
Publisher: Routledge
ISBN: 1136001220
Category : Business & Economics
Languages : en
Pages : 412
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.
Food and Beverage Management
Author: Bernard Davis
Publisher: Routledge
ISBN: 0750667303
Category : Business & Economics
Languages : en
Pages : 448
Book Description
This text has been restructured to fit with semester teaching and includes updated information on all areas, especially technology, operations and staffing issues. It provides a complete introduction to this vital area of hospitality management.
Publisher: Routledge
ISBN: 0750667303
Category : Business & Economics
Languages : en
Pages : 448
Book Description
This text has been restructured to fit with semester teaching and includes updated information on all areas, especially technology, operations and staffing issues. It provides a complete introduction to this vital area of hospitality management.
Strategic Questions in Food and Beverage Management
Author: Roy C. Wood
Publisher: Routledge
ISBN: 113636210X
Category : Business & Economics
Languages : en
Pages : 260
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.
Publisher: Routledge
ISBN: 113636210X
Category : Business & Economics
Languages : en
Pages : 260
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.
Food and Beverage Management in the Luxury Hotel Industry
Author: Sylvain Boussard
Publisher: Business Expert Press
ISBN: 1637420110
Category : Business & Economics
Languages : en
Pages : 205
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.
Publisher: Business Expert Press
ISBN: 1637420110
Category : Business & Economics
Languages : en
Pages : 205
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.
Food and Beverage Management
Author: Bernard Davis
Publisher: Butterworth-Heinemann
ISBN: 9780080971070
Category :
Languages : en
Pages :
Book Description
Publisher: Butterworth-Heinemann
ISBN: 9780080971070
Category :
Languages : en
Pages :
Book Description
The Professional Bar & Beverage Manager's Handbook
Author: Amanda Miron
Publisher: Atlantic Publishing Company
ISBN: 0910627592
Category : Business & Economics
Languages : en
Pages : 562
Book Description
CD-ROM contains: forms in PDF and a business plan in MS Word.
Publisher: Atlantic Publishing Company
ISBN: 0910627592
Category : Business & Economics
Languages : en
Pages : 562
Book Description
CD-ROM contains: forms in PDF and a business plan in MS Word.
The Food and Beverage Manager
Author: Paul Cullen
Publisher:
ISBN: 9788175120198
Category : Food service management
Languages : en
Pages : 224
Book Description
Publisher:
ISBN: 9788175120198
Category : Food service management
Languages : en
Pages : 224
Book Description
Management of Food and Beverage Operations
Author: Jack D. Ninemeier
Publisher: Amer Hotel & Motel Assn
ISBN: 9780866120579
Category : Business & Economics
Languages : en
Pages : 370
Book Description
Publisher: Amer Hotel & Motel Assn
ISBN: 9780866120579
Category : Business & Economics
Languages : en
Pages : 370
Book Description
Food and Beverage Manager
Author: Canadian Tourism Human Resource Council
Publisher:
ISBN: 9781553048206
Category : Food service
Languages : en
Pages : 88
Book Description
This National Occupational Standards document represents the knowledge, skills and attitudes required to be considered competent as a Food and Beverage Manager. These standards (Version 2 series) are full of practical information that will help Food and Beverage Managers offer quality service and exhibit exemplary leadership skills. Developed in 2012, these standards are the basis of the current Certification program.
Publisher:
ISBN: 9781553048206
Category : Food service
Languages : en
Pages : 88
Book Description
This National Occupational Standards document represents the knowledge, skills and attitudes required to be considered competent as a Food and Beverage Manager. These standards (Version 2 series) are full of practical information that will help Food and Beverage Managers offer quality service and exhibit exemplary leadership skills. Developed in 2012, these standards are the basis of the current Certification program.
Food and Beverage Management
Author: Bernard Davis
Publisher: Routledge
ISBN: 9780750619509
Category : Business & Economics
Languages : en
Pages : 349
Book Description
Directly complementary to Food and Beverage Management, this is a collection of key classic and contemporary articles relating to food and beverage operations. A wide range of issues and opinions from academics, industry professionals and consultants are included. Students and managers will find it a useful overview of both academic research in this area and contemporary management practice. The book covers the five key areas of a food and beverage manager's responsibilities: strategy, planning and design, managing operations, controlling operations, and keeping up-to-date with current legislation. The introduction provides a detailed analysis of the scope and structure of the food and beverage industry within the UK. Contributors include key academics from the main university departments offering hospitality programmes in the UK and internationally, senior consultants from firms specialising in the hospitality industry and senior executives selected from different industry sectors.
Publisher: Routledge
ISBN: 9780750619509
Category : Business & Economics
Languages : en
Pages : 349
Book Description
Directly complementary to Food and Beverage Management, this is a collection of key classic and contemporary articles relating to food and beverage operations. A wide range of issues and opinions from academics, industry professionals and consultants are included. Students and managers will find it a useful overview of both academic research in this area and contemporary management practice. The book covers the five key areas of a food and beverage manager's responsibilities: strategy, planning and design, managing operations, controlling operations, and keeping up-to-date with current legislation. The introduction provides a detailed analysis of the scope and structure of the food and beverage industry within the UK. Contributors include key academics from the main university departments offering hospitality programmes in the UK and internationally, senior consultants from firms specialising in the hospitality industry and senior executives selected from different industry sectors.