000			01249nam a2200241Ia 4500
003			NULRC
005			20250520094835.0
008			250520s9999 xx 000 0 und d
020			_a9780080966700
040			_cNULRC
050			_aTX 911.3.M27 .F66 2012
100			_aDavis, Bernard _eauthor
245		0	_aFood and beverage management / _cBernard Davis, Andrew Lockwood, Peter Alcott and Ioannis Pantelidis.
250			_aFifth Edition
260			_aLondon, United Kingdom : _bRoutledge, _cc2012
300			_axxvi, 385 pages : _billustrations ; _c24 cm.
365			_bPHP3855
504			_aIncludes index.
505			_a1 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
650			_aFOOD SERVICE MANAGEMENT
700			_aLockwood, Andrew;Alcott, Peter;Pantelidis, Ioannis _eco-author;co-author;co-author
942			_2lcc _cBK
999			_c4047 _d4047