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Food and beverage management

Food and beverage management

Davis, Bernard, author; Alcott, Peter, author; Lockwood, Andrew, author; Pantelidis, Ioannis S., author

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

Paperback, Book. English.
Sixth edition.
Published London: Routledge, 2018
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Available at London Library and St Peter's Library.

This item is not reservable because:

  • There are no reservable copies for this title. Please contact a member of library staff for further information.
  • London Library – One available - 647.95068/DAV

    Barcode Shelfmark Loan type Status
    11113267033 647.95068/DAV LC four week loan Available
  • St Peter's Library – One available - 647.95068/D08

    Barcode Shelfmark Loan type Status
    11112569183 647.95068/D08 7 Day Loan Available
    11112569174 647.95068/D08 28 Day Loan Due back 1st July

Details

Statement of responsibility: Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis
ISBN: 1138679313, 9781138679313
Intended audience: Specialized.
Note: Previous edition: 2012.
Note: Includes bibliographical references and index.
Physical Description: xxiii, 379 pages : illustrations (colour) ; 25 cm
Subject: Hospitality industry Management.; Travel and Tourism.; Food service management.

Contents

  1. Introducing food and beverage management
  2. Classifying food and drink service operations
  3. Restaurants and events - the direct market
  4. Contract foodservice, travel and public sector 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. Managing quality in food and drink service operations
  13. Trends and Developments