Food and beverage management. [electronic resource] :
Contributor(s): Davis, Bernard [contributor.]
.
Publisher: London : Routledge, 2012Edition: 5th ed. / Bernard Davis ... [et al.].Description: xxvi, 385 p. : ill. (chiefly col.), col. ports.ISBN: 9781136001222 (e-book) :.Subject(s): Food service management | Hospitality industry -- Management | Travel and TourismGenre/Form: Electronic books.Online resources: Click here to access online Also available in printed form ISBN 9780080966700Summary: This text has been restructured to fit with semester teaching and includes updated information on all areas, especially technology, operations and staffing issues. It provides a complete introduction to this vital area of hospitality management. 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 within a wide range of businesses from the UK, the USA and worldwide to help you understand how these ideas work in practice Coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. Issues of how to maintain financial control of a business, handling staff and how to market your operation before discussing ways in which you can deliver quality to the customer It looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well as developments in technology Updated companion website including case studies, multiple choice questions, PowerPoint slides, revision notes, true or false questions, short answer questions at http://www.routledge.com/books/details/9780080966700/ It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test the readers' knowledge as they 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.
| Item type | Current library | Call number | Status | Notes | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
e-book
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Digital Library Digital Library Browns ebook | 647.950 EBOOK (Browse shelf(Opens below)) | Not for loan | Use your City Account login details. | 3230255330 |
Previous ed.: Amsterdam; London: Elsevier/Butterworth-Heinemann, 2008.
Includes bibliographical references and index.
This text has been restructured to fit with semester teaching and includes updated information on all areas, especially technology, operations and staffing issues. It provides a complete introduction to this vital area of hospitality management. 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 within a wide range of businesses from the UK, the USA and worldwide to help you understand how these ideas work in practice Coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. Issues of how to maintain financial control of a business, handling staff and how to market your operation before discussing ways in which you can deliver quality to the customer It looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well as developments in technology Updated companion website including case studies, multiple choice questions, PowerPoint slides, revision notes, true or false questions, short answer questions at http://www.routledge.com/books/details/9780080966700/ It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test the readers' knowledge as they 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.
Also available in printed form ISBN 9780080966700
Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.
