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Food and beverage management / Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis Pantelidis.

By: Contributor(s): Material type: TextTextPublication details: London, United Kingdom : Routledge, c2012Edition: Fifth EditionDescription: xxvi, 385 pages : illustrations ; 24 cmISBN:
  • 9780080966700
Subject(s): LOC classification:
  • TX 911.3.M27 .F66 2012
Contents:
1 Introducing food and beverage management -- 2 The restaurant sector -- 3 Contract, travel and public sector catering -- 4 Developing the concept -- 5 The menu: food and beverage -- 6 Food and beverage operations: purchasing and storage -- 7 Food and beverage operations: production and service -- 8 Food and beverage control -- 9 Staffing issues -- 10 Food and beverage marketing -- 11 Managing quality in food and beverage operations -- 12 Trends and development
Item type: Books
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Holdings
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 2012 (Browse shelf(Opens below)) c.1 Available NULIB000001806
Browsing LRC - Main shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
GC TX 911.3.M27 .C46 2010 c.2 Introduction to Hospitality / 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 /

Includes index.

1 Introducing food and beverage management -- 2 The restaurant sector -- 3 Contract, travel and public sector catering -- 4 Developing the concept -- 5 The menu: food and beverage -- 6 Food and beverage operations: purchasing and storage -- 7 Food and beverage operations: production and service -- 8 Food and beverage control -- 9 Staffing issues -- 10 Food and beverage marketing -- 11 Managing quality in food and beverage operations -- 12 Trends and development

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