| Edition |
Fourth edition / John Cousins, David Foskett, David Graham and Amy Hollier. |
| Description |
1 online resource (16 entries) : 51 images ; digital files |
| Physical Medium |
polychrome |
| Description |
text file |
| Bibliography |
Includes bibliographical references (pages 333-339) and index. |
| Contents |
Preface -- Acknowledgements -- 1. Food and beverage operations and management: 1.1. Food and beverage operations; 1.2. Service operations management; 1.3. The hospitality industry and its products; 1.4. Key influences on the food service industry; 1.5. The legal framework -- 2. Concept development: 2.1. Developing a consumer-product relationship; 2.2. Market research; 2.3. Market segmentation; 2.4. Idea evaluation; 2.5. Completing the concept development; 2.6. Setting goals and objectives -- 3. Product development: 3.1. The food and beverage product; 3.2. Quality in the management of food and beverage operations; 3.3. Creating the consumer-product relationship; 3.4. Sales promotion; 3.5. The consumer-product relationship as a dynamic process -- 4. Operational areas, equipment and staffing: 4.1. Key influences; 4.2. A systematic approach; 4.3. Health and safety; 4.4. Food production areas and equipment; 4.5. Food and beverage service areas and equipment; 4.6. Staff management considerations -- 5. Food production: 5.1. Cuisine and restaurant styles; 5.2. Types of menus; 5.2. Menu planning; 5.5. Volume in food production; 5.5. Purchasing; 5.6. Operational control -- 6. Beverage provision: 6.1. Safe, sensible drinking; 6.2. Types of wine and drink lists; 6.3. Developing wine and drink lists; 6.5. Purchasing; 6.6. Further consideration on wine provision; 6.7. Storage and beverage control; 6.8. Beverage control -- |
|
7. Food and beverage service: 7.1. The nature of food and beverage service; 7.2. Food and beverage service systems; 7.3. Customer service vs resource productivity; 7.4. Customer relations; 7.5. Managing volume; 7.6. Managing the service sequence; 7.7. Revenue control -- 8. Events, conferencing and banqueting: 8.1. Overview and structure of the events sector; 8.2. Sales and marketing; 8.3. Staffing considerations; 8.4. Managing the event process -- 9. Appraising performance: 9.1. Approaches to appraisal; 9.2. Appraising revenue; 9.3. Appraising costs; 9.4. Appraising profits; 9.5. Appraising the product -- 10. Making strategic decisions: 10.1. The origins of strategy; 10.2. Assessing current performance; 10.3. Assessing organisational capability; 10.4. Strategic analysis and planning; 10.5. The need for a balanced approach; 10.6. The basis of strategy; 10.7. Strategic direction; 10.8. Strategic means; 10.9. Evaluation criteria -- Appendices: A. Performance measures; B. Calculations exercise; C. Exercise on budget and trading results, comparison and evaluation -- Augmented bibliography. |
| Access |
Access restricted to authorized users and institutions. |
| Summary |
This revised and expanded fourth edition of the best-selling Food and Beverage Management is an ideal introductory text for students and practitioners involved in a variety of levels within food and beverage management in the hospitality, tourism and event industries. |
| Form |
Also available in print version. |
| System Details |
Mode of access: World Wide Web. |
| Local Note |
Credo Reference Publisher Collections |
| Subject |
Food service management.
|
|
Food service management. |
|
Hospitality industry -- Management.
|
|
Hospitality industry -- Management. |
| Genre/Form |
Electronic books.
|
| Added Author |
Foskett, David, 1951- author.
|
|
Graham David, author.
|
|
Hollier, Amy, author.
|
|
Credo Reference (Firm), distributor.
|
| Other Form: |
Print version: 1910158720 9781910158722 x, 349 pages : illustrations |
| ISBN |
9781786841254 electronic version |
|
1910158720 print |
|
9781910158722 print |
|
