Food and Beverage Management
(Sprache: Englisch)
Food and Beverage Management fourth edition has been completely revised, updated and restructured to reflect current practice and teaching. This best selling text has been restructured to fit with semester teaching and includes updated information on all...
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Produktdetails
Produktinformationen zu „Food and Beverage Management “
Food and Beverage Management fourth edition has been completely revised, updated and restructured to reflect current practice and teaching. This best selling 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, looking at issues such as: * Sectors within the industry * What is quality and how to manage it * Getting started in the restaurant business * Menu planning * Food and beverage operations and control * Staffing issues including recruiting and turnover * Marketing including public relations and merchandising * Trends and development including franchising and environmental issues Using industry based case studies throughout, each chapter has a user friendly structure including aims, exercises and further study hints. There is also an accompanying website for lecturers conta
Klappentext zu „Food and Beverage Management “
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.
What is quality and how to manage it
Getting started in the restaurant business
Menu planning
Food and beverage operations and control
Staffing issues including recruitment and turnover
Marketing including public relations and merchandising
Trends and development including franchising and environmental issues
Real-life cases from industry leaders, including practical examples and illustrations to clearly explain the critical points raised
Fully revised and updated with new material relating to food and beverage management operations and technology
Support from online lecturer material with PowerPoint slides, solutions to exercises, extra case studies and web links
Inhaltsverzeichnis zu „Food and Beverage Management “
Introducing food and beverage management: Introduction; Size and scope of food and beverage operations; Food and beverage management; Managing the meal experience: The restaurant sector; Full service restaurants andlicensed retail; Hotel restaurants and private clubs; Fast food; Contract, travel and public
sector catering: Contract catering; Travel catering; Public sector: Developing the concept; The concept; Feasibility study; The business plan; Financing the operation; Facility design and layout; The menu: Food and beverage; Type of menus; Menu offering; Menu pricing; Menu knowledge; Beverage menus/lists; Menu merchandising; Food and beverage operations: Purchasing and storage; Purchasing; The purchasing procedure; Price and quality performance; The purchasing of foods; The purchasing of beverages; Receiving of food; Storing and issuing food; Stocktaking of food; Receiving of beverages; Storing and issuing of beverages; Food and beverage operations: Production and service: Food production methods: Beverage production methods; Food and beverage service methods; Food and beverage control: The objectives of food and beverage control; Special problems of food and beverage control: The fundamentals of control; The reality of control; Setting the budget and break-even analysis; Basic concepts; Methods of food control; Methods of beverage control; EPOS reporting; Food and beverage control checklists: Revenue control; Profit sensitivity analysis and menu engineering; Systems of revenue control; Computerized systems; Forecasting; Operating ratios; Staffing issues: Structure of UK labour; Recruitment; Staff turnover; Staff training; Legal framework; Staff scheduling; Supervision and communication; Food and beverage marketing: Marketing; Advertising; Public relations; Merchandising; Sales promotion: Personal selling and upselling; Managing quality in food and beverage operations: What is quality? Why is quality important? Managing quality in food and beverage operations;
... mehr
A systematic approach to quality management; Developing approaches to quality management; Examples of quality management in practice; Trends and developments: Consumer trends; Environmental issues; Financing the operation; Ethical issues; High tech food.
... weniger
Autoren-Porträt von Bernard Davis, Andrew Lockwood, Ioannis Pantelidis
Senior Lecturer in Hospitality and Tourism Management, Programme Leader MA International Hotel and Restaurant Management, London Metropolitan University
Bibliographische Angaben
- Autoren: Bernard Davis , Andrew Lockwood , Ioannis Pantelidis
- 2008, 480 Seiten, Maße: 19,5 x 26,8 cm, Kartoniert (TB), Englisch
- Verlag: Taylor & Francis
- ISBN-10: 0750667303
- ISBN-13: 9780750667302
- Erscheinungsdatum: 13.06.2008
Sprache:
Englisch
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