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Food and beverage management / Bernard Davis [and three others].

By: Contributor(s): Material type: TextTextPublication details: London, United Kingdom : Taylor & Francis, c2018Edition: Sixth editionDescription: xxiii, 379 pages : color illustrations ; 25 cmISBN:
  • 9781138679313
Subject(s): LOC classification:
  • TX 911.3.M27 .F66 2018
Contents:
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
Summary: 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.
Item type: Books
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Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 911.3.M27 .F66 2018 (Browse shelf(Opens below)) c.1 Available NULIB000017811
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GC TX 911.3.M27 .C68 2014 Food and beverage service / GC TX 911.3.M27 .C68f 2014 Food and beverage service : for levels 1 and 2 / GC TX 911.3.M27 .F66 2012 Food and beverage management / GC TX 911.3.M27 .F66 2018 Food and beverage management / GC TX 911.3.M27 .F68 2011 Foundations of restaurant management and culinary arts : level two / GC TX 911.3.M27 .G37 2011 Running a restaurant for dummies / GC TX 911.3.M27 .G73 2003 Hotel and motel management and operations /

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

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.

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