Food and beverage management / John Cousins, David Foskett and David Shortt.
Material type: TextPublication details: Harlow : Longman, 1995.Description: ix, 222p. ; 25 cmISBN:- 9780582275430 (pbk.) :
- 0582275431 (Pbk.)
- Food & beverage management
- Restaurant management -- Great Britain
- Hotel management -- Great Britain
- Food service management -- Great Britain
- Food service management
- Hospitality industry -- Management
- Travel and Tourism
- Management & management techniques
- Manufacturing industries
- Hospitality & service industries
- Travel guides: restaurants, cafes, inns, bars
- Catering establishments Management
- 647.95068 COU
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
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Long Loan | TUS: Midlands, Main Library Athlone General Lending | 647.95068 COU (Browse shelf(Opens below)) | 1 | Available | 117037 | ||
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Long Loan | TUS: Midlands, Main Library Athlone General Lending | 647.95068 COU (Browse shelf(Opens below)) | 1 | Available | 109157 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 647.95068 COU (Browse shelf(Opens below)) | 1 | Available | 116019 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 647.95068 COU (Browse shelf(Opens below)) | 1 | Available | 116020 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 647.95068 COU (Browse shelf(Opens below)) | 1 | Available | 116021 |
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647.95068 CHI Successful restaurant operation / | 647.95068 COU Food and beverage management / | 647.95068 COU Food and beverage management / | 647.95068 COU Food and beverage management / | 647.95068 COU Food and beverage management / | 647.95068 COU Food and beverage management / | 647.95068 COU Food and beverage management / |
Includes index.
Cover title: Food & beverage management.
Includes bibliographical references and index.
Part 1 An overview of food and beverage operations and management: food and beverage operations; a systems approach; the hospitality industry and its products; the legal framework; service standards; quality in the management of food and beverage operations; summary. Part 2 The food and beverage consumer and the consumer-product relationship: development of a consumer-product relationship framework; market research; market segmentation; idea evaluation; concept development; product development; creating the product-consumer relationship; the consumer product relationship as a dynamic process; summary. Part 3 Food Production: food production systems; menu planning; health and safety; purchasing and control; summary. Part 4 Wine and drink: the legal framework - compiling wine and drink lists; types of wine and drink lists; pricing of wine and drink; purchasing and storage; beverage control; summary. Part 5 Food and beverage areas and equipment: general considerations; food and beverage service areas; food and beverage service equipment; bar areas; automatic vending; food production areas; food production equipment; summary. Part 6 Food and beverage service: introduction; food and beverage service; customer service versus resource productivity; managing the service sequence; managing volume; summary. Part 7 Performance appraisal: introduction; appraisal objectives; appraising revenue; appraising costs; appraising profits; appraising the product; appraising the business environment; appraising the whole operation; summary. Part 8 Cases in food and beverage management: an approach to case analysis and evaluation; case 1 - the Osage Avenue Grill; case 2 - the Icham Hotel; case 3 - the Riverside Restaurant; case 4 - the Goose Island Marina.
Based on 10 years research, this book advocates a systems approach to the management of food and beverage operations. This includes being systematic in the design, planning and control of the operations and second, managing operating systems.