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Food and Beverage Management 4th New edition [Paperback / softback]

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, , (University of Surrey, UK), (Author passed away , waiting for documentation SF01852776)
  • Format: Paperback / softback, 426 pages, weight: 1338 g, 30 Halftones, black and white; 30 Tables, black and white; 30 Illustrations, black and white
  • Pub. Date: 22-Apr-2008
  • Publisher: Butterworth-Heinemann Ltd
  • ISBN-10: 0750667303
  • ISBN-13: 9780750667302
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Food and Beverage Management 4th New editionLarger Image
  • Format: Paperback / softback, 426 pages, weight: 1338 g, 30 Halftones, black and white; 30 Tables, black and white; 30 Illustrations, black and white
  • Pub. Date: 22-Apr-2008
  • Publisher: Butterworth-Heinemann Ltd
  • ISBN-10: 0750667303
  • ISBN-13: 9780750667302
Other books in subject:
Permanent link: https://www.kriso.ee/db/9780750667302.html
Keywords:
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
List of figures
viii
List of tables
xi
Preface to the fourth edition xiii
Preface to the third edition xv
Prefact to the second edition xvii
Preface to the first edition xix
Introducing food and beverage management
1(40)
Introduction
1(1)
Size and scope of food and beverage operations
2(9)
Food and beverage management
11(12)
Managing the meal experience
23(16)
Further reading
39(2)
The restaurant sector
41(34)
Introduction
41(1)
Full service restaurants and licensed retail
42(10)
Hotel restaurants and private clubs
52(9)
Fast food
61(12)
Further reading
73(2)
Contract, travel and public sector catering
75(40)
Introduction
75(1)
Contract catering
76(12)
Travel catering
88(18)
Public sector
106(7)
Further reading
113(2)
Developing the concept
115(30)
Introduction
115(3)
The concept
118(2)
Feasibility study
120(3)
The business plan
123(4)
Financing the operation
127(5)
Facility design and layout
132(12)
Further reading
144(1)
The menu: Food and beverage
145(34)
Introduction
145(1)
Type of menus
146(4)
Menu offering
150(6)
Menu pricing
156(8)
Menu knowledge
164(4)
Beverage menus/lists
168(5)
Menu merchandising
173(4)
Further reading
177(2)
Food and beverage operations: Purchasing and storage
179(24)
Introduction
179(1)
Purchasing
180(2)
The purchasing procedure
182(2)
Price and quality performance
184(1)
The purchasing of foods
185(5)
The purchasing of beverages
190(2)
Receiving of food
192(1)
Storing and issuing food
193(1)
Stocktaking of food
194(2)
Receiving of beverages
196(1)
Storing and issuing of beverages
196(6)
Further reading
202(1)
Food and beverage operations: Production and service
203(56)
Introduction
203(7)
Food production methods
210(10)
Beverage production methods
220(2)
Food and beverage service methods
222(34)
Further reading
256(3)
Food and beverage control
259(58)
Introduction
259(1)
The objectives of food and beverage control
260(2)
Special problems of food and beverage control
262(1)
The fundamentals of control
263(4)
The reality of control
267(1)
Setting the budget and break-even analysis
268(8)
Basic concepts
276(5)
Methods of food control
281(6)
Methods of beverage control
287(4)
EPOS reporting
291(4)
Food and beverage control checklists
295(4)
Revenue control
299(1)
Profit sensitivity analysis and menu engineering
300(3)
Systems of revenue control
303(3)
Computerized systems
306(2)
Forecasting
308(1)
Operating ratios
309(7)
Further reading
316(1)
Staffing issues
317(22)
Introduction
317(1)
Structure of UK labour
318(1)
Recruitment
318(3)
Staff turnover
321(4)
Staff training
325(1)
Legal framework
326(2)
Staff scheduling
328(2)
Supervision and communication
330(6)
Further reading
336(3)
Food and beverage marketing
339(32)
Marketing
340(15)
Advertising
355(6)
Public relations
361(2)
Merchandising
363(1)
Sales promotion
364(3)
Personal selling and upselling
367(3)
Further reading
370(1)
Managing quality in food and beverage operations
371(30)
What is quality?
372(4)
Why is quality important?
376(2)
Managing quality in food and beverage operations
378(2)
A systematic approach to quality management
380(5)
Developing approached to quality management
385(5)
Examples of quality management in practice
390(8)
Further reading
398(3)
Trends and developments
401(20)
Introduction
401(1)
Consumer trends
402(3)
Environmental issues
405(3)
Financing the operation
408(1)
Ethical issues
409(4)
High tech food
413(6)
Further reading
419(2)
Index 421
Senior Lecturer in Hospitality and Tourism Management, Programme Leader MA International Hotel and Restaurant Management, London Metropolitan University