Food and Beverage Management
eBook - PDF

Food and Beverage Management

For the hospitality, tourism and event industries

John Cousins, David Foskett, David Graham, Amy Hollier

  1. 402 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food and Beverage Management

For the hospitality, tourism and event industries

John Cousins, David Foskett, David Graham, Amy Hollier

Book details
Book preview
Table of contents
Citations

About This Book

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

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Yes, you can access Food and Beverage Management by John Cousins, David Foskett, David Graham, Amy Hollier in PDF and/or ePUB format, as well as other popular books in Business & Hospitality, Travel & Tourism Industry. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Goodfellow Publishers
Year
2016
ISBN
9781910158746
Edition
4
Topic
Business
Subtopic
Hospitality, Travel & Tourism Industry
Index
Business
1 
Food 
and 
beverage 
operations 
and 
management
Aim
To 
introduce 
the 
concept 
of 
food 
and 
beverage 
operations 
and 
management 
and 
to 
provide 
an 
underpinning 
to 
the 
rest 
of 
the 
book.
Objectives
This 
chapter 
is 
intended 
to 
support 
you 
in:

Identifying 
the 
food 
service 
cycle 
as 
a 
tool 
for 
the 
systematic 
examination 
of 
food 
service 
operations

Establishing 
the 
relationship 
between 
the 
food 
service 
cycle 
and 
the 
content 
and 
structure 
of 
this 
book

Identifying 
and 
applying 
service 
operations 
management 
principles 
to 
food 
service 
operations

Categorising 
the 
industry 
sectors

Exploring 
the 
nature 
of 
the 
food 
service 
product

Identifying 
the 
nature 
of 
customer 
demand

Exploring 
the 
key 
influences 
on 
food 
service 
organisations

Identifying 
the 
legal 
framework 
in 
which 
the 
food 
service 
industry 
operates.

Table of contents

  1. Acknowledgements
  2. Preface
  3. 1 Food and beverage operations and management
  4. 2 Concept development
  5. 3 Product development
  6. 4 Operational areas, equipment and staffing
  7. 5 Food production
  8. 6 Beverage provision
  9. 7 Food and beverage service
  10. 8 Events, conferencing and banqueting
  11. 9 Appraising performance
  12. 10 Making strategic decisions
  13. A Appendices
  14. Augmented bibliography
  15. I Index