Food and Beverage Management

Author John Cousins - David Foskett - David Graham - Amy Hollier

Publisher Goodfellow Publishers Limited

Format

eBook

2nd Edition 1st Edition

Quantity

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Author

John Cousins - David Foskett - David Graham - Amy Hollier

John Cousins is a consultant and international authority on food and beverage operations and hospitality management and is the Director of the Food and Beverage Training Company.; Professor David Foskett MBE CMA FIH is a best-selling author. He is Head of School at the London School of Hospitality and Tourism at Thames Valley University. He was awarded Catering Educator of the Year 2004 and, in 2008, received France's Agricultural Order of Merit for his work promoting French food and food education.

Publisher

Goodfellow Publishers Limited

Volume

Edition

4

Copyright

2016

ISBN13

9781910158746

Release

Format

eBook

Grade Level

College Freshman - College Senior

DDC
TBD

Related Series

CTE: Business Management and Administration Alignment Collection on Gale eBooks for HS Students
CTE: Hospitality and Tourism Alignment Collection on Gale eBooks for High School Students
Overview

This revised and expanded fourth edition of the best-selling Food and Beverage Management is an ideal introductory text for students and practitioners involved in a variety of levels within food and beverage management in the hospitality, tourism and event industries. This book explores all aspects of the food and beverage product as well as the management of the business. With a clear, user friendly, structure based on the Food Service Cycle, this volume has been designed to meet the needs of those undertaking a range of educational programs, from diploma to undergraduate levels, as well as supporting in-company training programs.
Front Cover.
Title Page.
Copyright Page.
Contents.
Preface.
Acknowledgements.
Food and Beverage Operations and Management.
1: Food and Beverage Operations.
2: Service Operations Management.
3: The Hospitality Industry and its Products.
4: Key Influences on the Food Service Industry.
5: The Legal Framework.
Concept Development.
6: Developing a Consumer–Product Relationship.
7: Market Research.
8: Market Segmentation.
9: Idea Evaluation.
10: Completing the Concept Development.
11: Setting Goals and Objectives.
Product Development.
12: The Food and Beverage Product.
13: Quality in the Management of Food and Beverage Operations.
14: Creating the Consumer–Product Relationship.
15: Sales Promotion.
16: The Consumer–Product Relationship as a Dynamic Process.
Operational Areas, Equipment and Staffing.
17: Key Influences.
18: A Systematic Approach.
19: Health and Safety.
20: Food Production Areas and Equipment.
21: Food and Beverage Service Areas and Equipment.
22: Staff Management Considerations.
Food Production.
23: Cuisine and Restaurant Styles.
24: Types of Menus.
25: Menu Planning.
26: Food Production Systems.
27: Volume in Food Production.
28: Purchasing.
29: Operational Control.
Beverage Provision.
30: Safe, Sensible Drinking.
31: Types of Wine and Drink Lists.
32: Developing Wine and Drink Lists.
33: Pricing of Wines and Drinks.
34: Purchasing.
35: Further Consideration on Wine Provision.
36: Storage and Beverage Control.
37: Beverage Control.
Food and Beverage Service.
38: The Nature of Food and Beverage Service.
39: Food and Beverage Service Systems.
40: Customer Service vs Resource Productivity.
41: Customer Relations.
42: Managing Volume.
43: Managing the Service Sequence.
44: Revenue Control.
Events, Conferencing and Banqueting.
45: Overview and Structure of the Events Sector.
46: Sales and Marketing.
47: Staffing Considerations.
48: Managing the Event Process.
Appraising Performa
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Food and Beverage Management

Product Details

Overview

Table of Contents