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Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone.

By: Contributor(s): Material type: TextTextPublication details: Oxford : Butterworth-Heinemann, 1998.Edition: 3rd edDescription: xviii, 392p. : ill. ; 25 cmISBN:
  • 9780750632867 (pbk.) :
  • 0750632860
Subject(s): DDC classification:
  • 647.95068 DAV
Incomplete contents:
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.
Summary: 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.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.95068 DAV (Browse shelf(Opens below)) 1 Available 110307
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.95068 DAV (Browse shelf(Opens below)) 1 Available 110497
Short Loan TUS: Midlands, Main Library Athlone General Lending 647.95068 DAV (Browse shelf(Opens below)) 1 Available 110309
Short Loan TUS: Midlands, Main Library Athlone General Lending 647.95068 DAV (Browse shelf(Opens below)) 1 Available 110308

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.

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