Public House and Beverage Management: Key Principles and Issues

Provides students with a practical guide to the management aspects of the licensed trade industry. This work introduces students to: key players; variations in service offer; types of management arrangement; customers and segments; labour markets and employees; key elements in the business units; and, retailing skills.

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'Public House & Beverage Management' provides students with a practical guide to the management aspects of the licensed trade industry.

'Public House & Beverage Management' introduces students to:

* Key players
* Variations in service offer
* Types of management arrangement (managed, leased, tenanted, franchise, freehouse)
* Customers and segments
* Labour markets and employees
* Key elements in the business units
* Retailing skills.

The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education.