Food and Beverage Management

Beginning with an examination and classification of the various sectors that constitute the catering industry, this book describes the role of food and beverage management in the context of overall catering operations. Dealing with the practical aspects of management, this book is useful for students at degree and diploma level.

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The third edition of this best-selling textbook has been completely revised and the resulting changes are as a direct result of lecturers' feedback and to reflect current practice. It examines the whole spectrum of possibly the most technical and complex function in the hotel and catering industry, that of food and beverage management. The new edition has been restructured and all chapters have been updated to reflect current practice. There are new chapters on the scope and functions of food and beverage management, managing quality, stewarding. The book begins with an examination and classification of the various sectors that constitute the catering industry and describes the role of food and beverage management in the context of overall catering operations. All the practical aspects of management are dealt with: purchasing, receiving, storing, issuing, sales promotion, food menus and beverage lists, production and service. "Food and Beverage Management" provides a sound textbook for students at degree and diploma level and is designed to cover HCIMA professional qualifications.
This market leading, high quality textbook with top authors and an excellent track record, is full of new examples and includes 2 new chapters as a result of lecturer feedback. The author team now includes Andrew Lockwood, an experienced author and senior lecturer at the University of Surrey.