Food and Beverage Management
eBook - ePub

Food and Beverage Management

  1. 398 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Food and Beverage Management

About this book

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 main sectors – fast food and casual dining, hotels and quality restaurants, events, and industrial and welfare catering.

Additionally, this revised seventh edition offers:

  • New data and international case studies covering the latest industry developments across a wide range of businesses
  • Enhanced coverage of financial aspects, including forecasting and menu pricing with respective costing examples
  • New coverage of contemporary trends including environmental, social, and ethical trends and the effects of artificial intelligence in multiple food and beverage areas
  • Revised Instructor and Student Resources, complete with new case studies, PowerPoint slides, and refreshed teaching resources

Fully updated and enhanced to reflect an increasingly complex industry, this textbook is aimed at students and academics of hospitality management and catering administration, as well as active practitioners and managers within the food and beverage sector.

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Information

Publisher
Routledge
Year
2026
Print ISBN
9781032497914
9781032497907
Edition
7
eBook ISBN
9781040725016
Topic
Business
Subtopic
Food Industry
Index
Business

Table of contents

  1. Cover
  2. Half Title
  3. Endorsements
  4. Title
  5. Copyright
  6. Dedication
  7. Contents
  8. List of figures
  9. List of tables
  10. About the authors
  11. Preface
  12. Acknowledgements
  13. 1 Introducing food and beverage management
  14. 2 Classifying food and drink service operations
  15. 3 Restaurants and events – the direct market
  16. 4 Contract food service, travel, and public sector catering – the indirect market
  17. 5 Developing the concept
  18. 6 The menu
  19. 7 Purchasing and storage
  20. 8 Production and service
  21. 9 Controlling the operation
  22. 10 Staffing issues
  23. 11 Food and beverage marketing
  24. 12 Managing quality in food and drink service operations
  25. 13 Trends and developments
  26. Index

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Yes, you can access Food and Beverage Management by Andrew Lockwood,Ioannis S. Pantelidis,Mark Ashton,Bernard Davis in PDF and/or ePUB format, as well as other popular books in Business & Food Industry. We have over 1.5 million books available in our catalogue for you to explore.