TY  - BOOK
AU  - Davis, Bernard
AU  - Lockwood, Andrew
AU  - Alcott, Peter
AU  - Pantelidis, Ioannis S.
TI  - Food and beverage management
SN  - 9781138679313
AV  - TX 911.3.M27 .F66 2018 
PY  - 2018///
CY  - London
PB  - Taylor and Francis Group
KW  - FOOD SERVICE MANAGEMENT
KW  - FOOD AND BEVERAGE MANAGEMENT
KW  - HOSPITALITY MANAGEMENT
N1  - Includes bibliographical references and index; 1. Introducing food and beverage management -- 2. Classifying food and drinks service operations -- 3. Restaurants and events - the direct market -- 4. Contract foodservice, travel and public sectors catering -- the indirect market -- 5. Developing the concept -- 6. The Menu -- 7. Purchasing and storage -- 8. Production and service -- 9. Controlling the operation -- 10. Staffing issues -- 11. Food and beverage marketing -- 12. Marketing quality in food and drink service operations -- 13. Trends and developments
N2  - 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 and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology
ER  -