Food and Beverage Management

For the hospitality, tourism and event industries

Häftad, Engelska, 2019

Av John Cousins, David Foskett, David Graham, Amy Hollier, London) Cousins, John (Director of The Food and Beverage Training Company, UK) Foskett, David (Emeritus Professor of Hospitality Studies, University of West London, UK) Graham, David (Principal Lecturer, Department of Service Sector Management, Sheffield Hallam University, UK) Hollier, Amy (Director of Blended and Online Learning, Heart of Worcestershire College

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This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. In particular the consideration of the foods service cycle and includes greater account being taken of the management of foodservice operations within a broader business framework. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business as it is about specific aspects of the food and beverage product. With a clear, user friendly, structure based on the Food Service Cycle, this fifth edition of Food and Beverage Management has been designed to meet the needs of those undertaking a range of educational programmes, from diploma to undergraduate levels, as well as supporting in-company training programmes.

Produktinformation

Utgivningsdatum2019-05-30
Mått189 x 246 x 22 mm
Vikt738 g
FormatHäftad
SpråkEngelska
Antal sidor452
Upplaga5
FörlagGoodfellow Publishers Limited
ISBN9781911635109

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”...a fantastic insight into the mechanics behind the all operational and management aspects of Food and Beverage. “ Ashley Shaw, House Manager, The Westbury, Mayfair, London "...great care has been given to detail, topics both current and futuristic and an overall operational view that a student can only cherish, treasure and use well into his or her career... This shall and will remain a brilliant reference ... " Cyrus Todiwala, Chef Patron, Café Spice Namasté, London “… should be made compulsory reading for anyone involved in studying about, or working in food and beverage operations. I would certainly recommend this book to everyone.” Carole Rodger, Senior Lecturer, Leeds Metropolitan University " Definitely a text I would recommend to become an expert in the Food and Beverage field, a brilliant book" Dipna Anand, Lecturer in Catering, West London College, Hammersmith