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Food and beverage management / Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis.

By: Contributor(s): Material type: TextTextPublisher: Abingdon, Oxon ; New York, NY : Routledge, 2018Copyright date: ©2018Edition: Sixth editionDescription: xxiii, 379 pages : illustrations (some color) ; 25 cmContent type:
Media type:
Carrier type:
ISBN:
  • 1138679313
  • 9781138679306
  • 1138679305
  • 9781138679313
Subject(s): Additional physical formats: Online version:: Food and beverage management.DDC classification:
  • 647.95068 DAV 23
Contents:
1. Introducing food and beverage management -- 2. Classifying food and drink service operations -- 3. Restaurants and events : the direct market -- 4. Contract foodservice, travel and public sector catering : the indirect market -- 5. Developing the concept -- 6. The menu -- 7. Purchasing and storage -- 8. Production and service -- 9. Controlling the operation -- 10. Staffing issues -- 11. Food and beverage marketing -- 12. Managing quality in food and drink service operations -- 13. Trends and developments.
Subject: This 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 main sectors - fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology.Other editions: Food and beverage management / Bernard Davis ... [et al.].
Holdings
Item type Current library Call number Status Date due Barcode
Short Loan TUS: Midlands, Main Library Athlone General Lending 647.95068 DAV (Browse shelf(Opens below)) Available 225733

Includes bibliographical references and index.

1. Introducing food and beverage management -- 2. Classifying food and drink service operations -- 3. Restaurants and events : the direct market -- 4. Contract foodservice, travel and public sector catering : the indirect market -- 5. Developing the concept -- 6. The menu -- 7. Purchasing and storage -- 8. Production and service -- 9. Controlling the operation -- 10. Staffing issues -- 11. Food and beverage marketing -- 12. Managing quality in food and drink service operations -- 13. Trends and developments.

This 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 main sectors - fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology.

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