Food and Beverage Management
Seiten
2008
|
4th New edition
Butterworth-Heinemann Ltd (Verlag)
978-0-7506-6730-2 (ISBN)
Butterworth-Heinemann Ltd (Verlag)
978-0-7506-6730-2 (ISBN)
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Features topics that include getting started in the restaurant business; menu planning; food and beverage operations and control; and, staffing issues including recruitment and turnover. This book also covers marketing including public relations and merchandising, and trends and development including franchising and environmental issues.
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.
This edition also has a companion website for lecturers which includes PowerPoint slides, extra case studies, multiple choice questions, review questions, activities, true or false questions and revision notes to aid teaching and learning
Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice.
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.
This edition also has a companion website for lecturers which includes PowerPoint slides, extra case studies, multiple choice questions, review questions, activities, true or false questions and revision notes to aid teaching and learning
Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice.
Senior Lecturer in Hospitality and Tourism Management, Programme Leader MA International Hotel and Restaurant Management, London Metropolitan University
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
| Erscheint lt. Verlag | 22.4.2008 |
|---|---|
| Zusatzinfo | 30 Halftones, black and white; 30 Tables, black and white; 30 Illustrations, black and white |
| Verlagsort | Oxford |
| Sprache | englisch |
| Gewicht | 1338 g |
| Themenwelt | Sachbuch/Ratgeber ► Sport |
| Wirtschaft ► Betriebswirtschaft / Management | |
| ISBN-10 | 0-7506-6730-3 / 0750667303 |
| ISBN-13 | 978-0-7506-6730-2 / 9780750667302 |
| Zustand | Neuware |
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