Food and Beverage Management

Front Cover

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry.

It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

 

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Contents

1 Introducing food and beverage management
1
2 The restaurant sector
37
3 Contract travel and public sector catering
67
4 Developing the concept
102
food and beverage
130
purchasing and storage
162
production and service
184
8 Food and beverage control
232
9 Staffing issues
284
10 Food and beverage marketing
304
11 Managing quality in food and beverage operations
333
12 Trends and developments
357
Index
376
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