Food and beverage management :  a selection of readings / 
 Food & beverage management 
edited by Bernard Davis and Andrew Lockwood. 
 - Oxford :  Butterworth-Heinemann,  1994. 
 - xiv, 349p. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Introduction - the scope and structure of the industry. Part 1 Strategic considerations: the role of strategic decision making, reviewing performance, branding strategies; expansion strategies; applying retailing to food and beverage operations; monitoring. Part 2 Planning and design: location analysis; new product development; catering systems; design and layout. Part 3 Managing operations: human resource management; quality assurance; operations research; marketing and merchandising; purchasing and supply. Part 4 Controlling: monitoring customer satisfaction; management information systems; managing profitability; productivity improvement; inventory management; hygiene and HACCP. Part 5 Contemporary issues: organizational structures; trends and developments in food/beverages; changing customer needs; environmental issues. 
<br/><br/> This supplement to the main textbook contains a collection of classic and contemporary articles related to food and beverage operations. Analyzing the scope and structure of the catering industry, the text is organized to cover the five key areas of a manager's responsibilities. 
<br/><br/><label>ISBN: </label>9780750619509 (pbk) :  No price 0750619503 
<br/><br/><label>LCCN: </label>95127281 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management--Great Britain<br/>Restaurant management--Great Britain<br/>Food service management.<br/>Management & management techniques<br/>Hotel & catering trades<br/>Travel guides: restaurants, cafes, inns, bars
<br/><br/><label>Subjects--Index Terms: </label>Catering establishments  Management 
<br/><br/><label>Dewey Class. No.: </label>647.95068 DAV