Food and Beverage Management

by Andrew Lockwood (Author), Bernard Davis (Author), PeterAlcott (Author), IoannisPantelidis (Author)

• Used

  Paperback
  2012

  $5.51

  This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are: * Case studies covering the latest industry developments within a wide range of businesses from the UK, the USA and worldwide to help you understand how these ideas work in practice * Coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. Issues of how to maintain financial control of a business, handling staff and how to market your operation before discussing ways in which you can deliver quality to the customer * It looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well as developments in technology * Updated companion website including case studies, multiple choice questions, PowerPoint slides, revision notes, true or false questions, short answer questions at http://www.routledge.com/books/details/9780080966700/ It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

• Used

  Paperback
  1998

  $3.25

  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.