000			01897nam a2200241Ia 4500
003			NULRC
005			20250520102950.0
008			250520s9999 xx 000 0 und d
020			_a9781138679313
040			_cNULRC
050			_aTX 911.3.M27 .F66 2018
100			_aDavis, Bernard _eauthor
245		0	_aFood and beverage management / _cBernard Davis [and three others].
250			_aSixth edition
260			_aLondon, United Kingdom : _bTaylor & Francis, _cc2018
300			_axxiii, 379 pages : _bcolor illustrations ; _c25 cm.
504			_aIncludes bibliographical references and index.
505			_a1. 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
520			_aThis 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.
650			_aFOOD SERVICE MANAGEMENT
700			_aLockwood, Andrew;Alcott, Peter;Pantelidis, Ioannis S. _eco-author;co-author;co-author
942			_2lcc _cBK
999			_c20052 _d20052