Food and beverage management
Subtitle: for the hospitality, tourism and event industries
By: John Cousins, David Foskett and Andrew Pennington
Contributors: Foskett, David, 1951-; Pennington, Andrew
Edition: 3rd ed.
Publisher: Goodfellow Publishers
Published: 2011
Place of publication: Woodeaton, Oxford
Language: eng
Number of pages: 321
ISBN-13: 9781906884468; 9781906884260; 9786613274984; 9781283274982
Subjects: Food service management; Hospitality industry; Management; Restaurant management; Travel and Tourism
Description: This third edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries.
Notes: Includes bibliographical references and index.
Table of contents: title: 1. Food and beverage operations and management; title: 2. Concept development; title: 3. Product development; title: 4. Operational areas, equipment and staffing; title: 5. Food production; title: 6. Beverage provision; title: 7. Food and beverage service; title: 8. Events, conferencing and banqueting; title: 9. Appraising performance; title: 10. Making strategic decisions; title: Appendices; title: Augmented bibliography; title: Index.