Food and beverage management /
Davis, Bernard.
Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone. - 3rd ed. - Oxford : Butterworth-Heinemann, 1998. - xviii, 392p. : ill. ; 25 cm.
Previous ed.: 1991.
Includes bibliographical references and index.
Preface; Introducing food and beverage management; The meal experience; Managing quality in food and beverage; The marketing of food and beverages; Advertising, public relations, merchandising and sales promotion; Food menus and beverage lists; An overall view of food and beverage control; Financial aspects; Purchasing; Receiving, storing and issuing; Food and beverage production methods; Food and beverage service methods; Food and beverage production control; Food controlling; Beverage controlling; Revenue control - control systems - operating ratios; Food and beverage management in fast-food and popular catering; Food and beverage management in hotels and quality restaurants; Food and beverage management in function catering; Food and beverage management in industrial catering; Food and beverage management in school catering; Food and beverage management in hospital catering; Index.
This new edition examines the whole spectrum of possibly the most technical and complex function in the hotel and catering industry, that of food and beverage management, with up-to-date industry examples throughout.
9780750632867 (pbk.) : £16.99 0750632860
98184730
Food service management.
Hospitality industry--Management
Travel and Tourism.
Hotel & catering trades
Management & management techniques
647.95068 DAV
TX911.3.M27D38 / 1998
Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone. - 3rd ed. - Oxford : Butterworth-Heinemann, 1998. - xviii, 392p. : ill. ; 25 cm.
Previous ed.: 1991.
Includes bibliographical references and index.
Preface; Introducing food and beverage management; The meal experience; Managing quality in food and beverage; The marketing of food and beverages; Advertising, public relations, merchandising and sales promotion; Food menus and beverage lists; An overall view of food and beverage control; Financial aspects; Purchasing; Receiving, storing and issuing; Food and beverage production methods; Food and beverage service methods; Food and beverage production control; Food controlling; Beverage controlling; Revenue control - control systems - operating ratios; Food and beverage management in fast-food and popular catering; Food and beverage management in hotels and quality restaurants; Food and beverage management in function catering; Food and beverage management in industrial catering; Food and beverage management in school catering; Food and beverage management in hospital catering; Index.
This new edition examines the whole spectrum of possibly the most technical and complex function in the hotel and catering industry, that of food and beverage management, with up-to-date industry examples throughout.
9780750632867 (pbk.) : £16.99 0750632860
98184730
Food service management.
Hospitality industry--Management
Travel and Tourism.
Hotel & catering trades
Management & management techniques
647.95068 DAV
TX911.3.M27D38 / 1998