Food and Beverage Management
eBook - PDF

Food and Beverage Management

For the hospitality, tourism and event industries

John Cousins, David Foskett, David Graham, Amy Hollier

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  1. 452 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food and Beverage Management

For the hospitality, tourism and event industries

John Cousins, David Foskett, David Graham, Amy Hollier

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About This Book

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.

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Information

Publisher
Goodfellow Publishers
Year
2019
ISBN
9781911635116
Edition
5
Topic
Betriebswirtschaft
Subtopic
Gastgewerbe, Reise- & Tourismusbranche
1 
Food 
and 
beverage 
operations 
and 
management
Aim
To 
introduce 
the 
concept 
of 
food 
and 
beverage 
operations 
and 
management 
and 
to 
provide 
an 
underpinning 
to 
the 
rest 
of 
the 
book.
Objectives
This 
chapter 
is 
intended 
to 
support 
you 
in:

Identifying 
the 
food 
service 
cycle 
as 
a 
tool 
for 
the 
systematic 
examination 
of 
food 
service 
operations

Establishing 
the 
relationship 
between 
the 
food 
service 
cycle 
and 
the 
content 
and 
structure 
of 
this 
book

Identifying 
and 
applying 
service 
operations 
management 
principles 
to 
food 
service 
operations

Exploring 
the 
nature 
of 
the 
food 
service 
product

Categorising 
the 
industry 
sectors

Identifying 
types 
of 
cuisine 
and 
restaurant 
styles 

Identifying 
the 
nature 
of 
customer 
demand

Exploring 
the 
key 
influences 
on 
food 
service 
organisations

Identifying 
the 
legal 
framework 
in 
which 
the 
food 
service 
industry 
operates.

Table of contents