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Food and beverage management : a selection of readings / edited by Bernard Davis and Andrew Lockwood.

Contributor(s): Material type: TextTextPublication details: Oxford : Butterworth-Heinemann, 1994.Description: xiv, 349pISBN:
  • 9780750619509 (pbk) :
  • 0750619503
Other title:
  • Food & beverage management [Cover title]
Subject(s): DDC classification:
  • 647.95068 DAV
Incomplete contents:
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.
Summary: 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.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Short Loan TUS: Midlands, Main Library Athlone General Lending 647.95068 DAV (Browse shelf(Opens below)) 1 Available 105593
Short Loan TUS: Midlands, Main Library Athlone General Lending 647.95068 DAV (Browse shelf(Opens below)) 1 Available 112109

Includes bibliographical references and index.

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.

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.

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