Food and Beverage Management
Author:   Bernard Davis (Author passed away , waiting for documentation SF01852776) ,  Andrew Lockwood ,  Ioannis Pantelidis ,  Peter Alcott (University of Surrey, UK)
Publisher:   Taylor & Francis Ltd
Edition:   4th New edition
ISBN:  

9780750667302


Pages:   426
Publication Date:   22 April 2008
Replaced By:   9780080966700
Format:   Paperback
Availability:   Out of stock   Availability explained


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Food and Beverage Management


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Overview

Food and Beverage Management 4e provides a complete introduction to this vital area of hospitality management. Now in its fourth edition, this best-selling text has been completely revised and restructured to reflect current practice and teaching and includes updated information on all areas, especially technology, operations and staffing issues. Each chapter has a user friendly structure including aims, exercises and further study hints. Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice.

Full Product Details

Author:   Bernard Davis (Author passed away , waiting for documentation SF01852776) ,  Andrew Lockwood ,  Ioannis Pantelidis ,  Peter Alcott (University of Surrey, UK)
Publisher:   Taylor & Francis Ltd
Imprint:   Butterworth-Heinemann Ltd
Edition:   4th New edition
Dimensions:   Width: 28.00cm , Height: 2.40cm , Length: 21.60cm
Weight:   1.338kg
ISBN:  

9780750667302


ISBN 10:   0750667303
Pages:   426
Publication Date:   22 April 2008
Audience:   College/higher education ,  Tertiary & Higher Education
Replaced By:   9780080966700
Format:   Paperback
Publisher's Status:   Out of Print
Availability:   Out of stock   Availability explained

Table of Contents

1. Introducing food and beverage management 2. The restaurant sector 3. Contract, travel and public sector catering 4. Developing the concept 5. The menu: Food and beverage 6. Food and beverage operations: Purchasing and storage 7 Food and beverage operations: Production and service 8. Food and beverage control 9. Staffing issues 10. Food and beverage marketing 11. Managing quality in food and beverage operations 12. Trends and developments

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Author Information

Senior Lecturer in Hospitality and Tourism Management, Programme Leader MA International Hotel and Restaurant Management, London Metropolitan University

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