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Food and beverage management / John Cousins, David Foskett and David Shortt.

By: Contributor(s): Material type: TextTextPublication details: Harlow : Longman, 1995.Description: ix, 222p. ; 25 cmISBN:
  • 9780582275430 (pbk.) :
  • 0582275431 (Pbk.)
Other title:
  • Food & beverage management
Subject(s): DDC classification:
  • 647.95068 COU
Incomplete contents:
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.
Summary: 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.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.95068 COU (Browse shelf(Opens below)) 1 Available 117037
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.95068 COU (Browse shelf(Opens below)) 1 Checked out 16/06/2023 117038
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

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.

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