Electronic Communication Systems

Computers & Technology

KENNEDY, GEORGE

Davis, Bernard

Networking & Cloud Computing

Glencoe/McGraw-Hill School Pub Co

Food and Beverage Management

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 five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike. . Updated and refreshed chapters covering the latest developments in the field . New topical case studies, such as the growth of chain coffee shops in bookstores and the slow food movement, offering real world industry context . A more user friendly layout, with the text packed with useful features like activities and key points boxes

Business & Money

Lockwood, Andrew

Alcott, Peter

Pantelidis, Ioannis

Industries

Routledge

Book by Davis, Bernard, Stone, Sally

STONE, SALLY

Butterworth-Heinemann

Directly complementary to Food and Beverage Management, this is a collection of key classic and contemporary articles relating to food and beverage operations. A wide range of issues and opinions from academics, industry professionals and consultants are included. Students and managers will find it a useful overview of both academic research in this area and contemporary management practice. The book covers the five key areas of a food and beverage manager's responsibilities: strategy, planning and design, managing operations, controlling operations, and keeping up-to-date with current legislation. The introduction provides a detailed analysis of the scope and structure of the food and beverage industry within the UK. Contributors include key academics from the main university departments offering hospitality programmes in the UK and internationally, senior consultants from firms specialising in the hospitality industry and senior executives selected from different industry sectors.

Food and Beverage Management: A Selection of Readings

The third edition of this best-selling textbook has been completely revised and the resulting changes are as a direct result of lecturers' feedback and to reflect current practice. It examines the whole spectrum of possibly the most technical and complex function in the hotel and catering industry, that of food and beverage management. The new edition has been restructured and all chapters have been updated to reflect current practice. There are new chapters on the scope and functions of food and beverage management, managing quality, stewarding. The book begins with an examination and classification of the various sectors that constitute the catering industry and describes the role of food and beverage management in the context of overall catering operations. All the practical aspects of management are dealt with: purchasing, receiving, storing, issuing, sales promotion, food menus and beverage lists, production and service. Food and Beverage Management provides a sound textbook for students at degree and diploma level and is designed to cover HCIMA professional qualifications. Market leading, high quality textbook with top authors and excellent track record Full of new examples and includes 2 new chapters as a result of lecturer feedback Author team now includes Andrew Lockwood, experienced author and senior lecturer at the University of Surrey

Food and Beverage Management 4e provides a complete introduction to this vital area of hospitality management. Now in its fourth edition, this best-selling text has been completely revised and restructured to reflect current practice and teaching and includes updated information on all areas, especially technology, operations and staffing issues. Each chapter has a user friendly structure including aims, exercises and further study hints. Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice. * What is quality and how to manage it * Getting started in the restaurant business * Menu planning * Food and beverage operations and control * Staffing issues including recruitment and turnover * Marketing including public relations and merchandising * Trends and development including franchising and environmental issues * Real-life cases from industry leaders, including practical examples and illustrations to clearly explain the critical points raised * Fully revised and updated with new material relating to food and beverage management operations and technology * Support from online lecturer material with PowerPoint slides, solutions to exercises, extra case studies and web links

Cookbooks, Food & Wine

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. New to this edition: <ul>
<li>New chapter: Classifying food and drink service operations.</li> <li>New international case studies throughout covering the latest industry developments within a wide range of businesses.</li> <li>Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings.</li> <li>New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. </li> <li>Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. </li> </ul>
It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

Pantelidis, Ioannis S.

See the best price to sell, buy, or rent books by Davis, Bernard. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Davis, Bernard

See the best price to sell, buy, or rent books by Davis, Bernard. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Electronic Communication Systems

Food and Beverage Management

Food and Beverage Management

Food and Beverage Management: A Selection of Readings

Food and Beverage Management

Food and Beverage Management

Food and Beverage Management

Food and Beverage Management

Food and Beverage Management

Food and Beverage Management