Food and Beverage Management 6th New edition [Pehme köide]

(University of Brighton, UK), , (University of Surrey, UK),
  • Formaat: Paperback / softback, 380 pages, kõrgus x laius: 248x191 mm, kaal: 862 g, 9780415837279 Strategic Management for Tourism, Hospitality and Events; 73 Line drawings, color; 32 Halftones, color; 30 Tables, color; 105 Illustrations, color
  • Ilmumisaeg: 12-Jan-2018
  • Kirjastus: Routledge
  • ISBN-10: 1138679313
  • ISBN-13: 9781138679313
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  • Formaat: Paperback / softback, 380 pages, kõrgus x laius: 248x191 mm, kaal: 862 g, 9780415837279 Strategic Management for Tourism, Hospitality and Events; 73 Line drawings, color; 32 Halftones, color; 30 Tables, color; 105 Illustrations, color
  • Ilmumisaeg: 12-Jan-2018
  • Kirjastus: Routledge
  • ISBN-10: 1138679313
  • ISBN-13: 9781138679313
Teised raamatud teemal:

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:

  • New chapter: Classifying food and drink service operations.
  • New international case studies throughout covering the latest industry developments within a wide range of businesses.
  • Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings.
  • 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.
  • 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.

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.

Arvustused

'This venerable textbook has occupied an important space in the hospitality literature for many years as both a theoretical and practical asset for students, educators, and industry. The sixth edition continues the sound exposition of fundamentals as well as an updating of contemporary issues and trends, and furthers the book's status as a valuable resource for breadth and depth of food & beverage management skills and knowledge.' Michael J. Gross, School of Management, University of South Australia 'The food service industry is a significant part of any economy and this book describes in helpful detail its diversity and complex nature. Types of services, their markets, and the skills required are clearly delineated. We learn the kind of decisions that need to be made and the challenges that have to be confronted. Students, practitioners and entrepreneurs will find this text invaluable.' Michael Riley, University of Surrey, UK 'The sixth edition of Food and beverage Management is not only an excellent introduction to this important element of hospitality management, but also a first class teaching resource and an invaluable reference source for lecturers and students alike. In addition to continuing to provide a robust overview of the long standing concepts of food and beverage management, this new addition addresses important emerging issues such as event management, corporate social responsibility and the ever increasing influence of social media. For the lecturer, this edition provides a range of case studies and up to date examples of contemporary management of food and beverage operations as well as slides, assessment ideas and links to external websites. For the student, this is an essential text that provides a thorough overview of food and beverage management.' Paul Barron, Council for Hospitality Management Education, UK

List of figures
xiii
List of tables
xvii
Preface to the sixth edition xix
Acknowledgements xxi
1 Introducing food and beverage management
1(33)
Chapter objectives
1(1)
Introduction
1(1)
Size and scope of food and beverage operations
2(7)
Food and beverage management
9(11)
Managing the meal experience
20(12)
Summary
32(1)
Review questions
32(1)
Further reading
32(2)
2 Classifying food and drink service operations
34(11)
Chapter objectives
34(1)
Introduction
34(1)
Why classify? What is the problem?
35(1)
Approaches to classification
36(8)
Summary
44(1)
Review questions
44(1)
Further reading and references
44(1)
3 Restaurants and events - the direct market
45(31)
Chapter objectives
45(1)
Introduction
45(1)
Direct food and drink service operations
46(8)
Hotel, bed and breakfast, hostels and membership clubs
54(7)
Fast food
61(13)
Summary
74(1)
Further study options
74(1)
Review questions
75(1)
Further reading
75(1)
4 Contract foodservice, travel and public sector catering - the indirect market
76(18)
Chapter objectives
76(1)
Introduction
76(1)
Business and industry
77(5)
Education
82(2)
Travel
84(7)
Hospitals, the services and prisons
91(1)
Summary
92(1)
Further study options
92(1)
Review questions
93(1)
Further reading
93(1)
5 Developing the concept
94(26)
Chapter objectives
94(1)
Introduction
94(1)
The concept
95(1)
Feasibility study
96(3)
The business plan
99(4)
Financing the operation
103(5)
Facility design and layout
108(1)
Summary
109(1)
Further study options
110(8)
Review questions
118(1)
Further reading
119(1)
6 The menu
120(37)
Chapter objectives
120(1)
Introduction
120(1)
Types of menu
121(5)
Menu offering
126(9)
Menu pricing
135(8)
Menu knowledge
143(1)
Nutrition
144(1)
Beverage menus/lists
145(6)
Menu merchandising
151(2)
Summary
153(1)
Further study options
153(2)
Review questions
155(1)
Further reading
156(1)
7 Purchasing and storage
157(21)
Chapter objectives
157(1)
Introduction
157(1)
Purchasing
158(3)
The purchasing procedure
161(1)
Price and quality performance
162(1)
The purchasing of foods
163(5)
The purchasing of beverages
168(2)
Receiving of food
170(1)
Storing and issuing food
171(1)
Stocktaking of food and beverages
171(2)
Receiving of beverages
173(1)
Storing and issuing of beverages
173(2)
Summary
175(1)
Further study options
175(1)
Study exercise
176(1)
Review questions
176(1)
Further reading
177(1)
8 Production and service
178(44)
Chapter objectives
178(1)
Introduction
178(1)
Hazard analysis and critical control point
179(1)
The planning of food service facilities
179(5)
Food production methods
184(10)
Beverage production methods
194(1)
Food and beverage service methods
195(1)
Food service methods
196(18)
Beverage service methods
214(5)
Summary
219(1)
Further study options
219(2)
Study exercise
221(1)
Further reading
221(1)
9 Controlling the operation
222(53)
Chapter objectives
222(1)
Introduction
222(1)
Understanding the cost and profit structure of the business
223(11)
The objectives of food and beverage control
234(5)
The stages of control: pre-operational control - the planning phase
239(4)
The stages of control: the operational phase
243(12)
The stages of control: the post operational phase
255(14)
Summary
269(1)
Further study options
269(1)
Review questions
269(1)
Further reading
270(5)
10 Staffing issues
275(20)
Chapter objectives
275(1)
Introduction
275(1)
Employment in the hospitality industry
275(3)
Recruitment and selection
278(2)
Staff training
280(1)
Staff scheduling
280(3)
Supervision and communication
283(3)
Staff turnover
286(2)
Legal framework
288(4)
Summary
292(1)
Further study options
292(1)
Study exercise
292(2)
Review questions
294(1)
Further reading
294(1)
11 Food and beverage marketing
295(31)
Chapter objectives
295(1)
Introduction
295(1)
Marketing
296(14)
Advertising
310(5)
Public relations
315(2)
Merchandising
317(1)
Sales promotion
318(2)
Personal selling and up-selling
320(1)
Digital marketing for restaurants
321(3)
Summary
324(1)
Further study options
324(1)
Review questions
324(1)
Further reading
325(1)
12 Managing quality in food and drink service operations
326(24)
Chapter objectives
326(1)
What is quality?
326(5)
Why is quality important?
331(1)
Managing quality in food and drink service operations
332(1)
A systematic approach to quality management
333(5)
Developing approaches to quality management
338(4)
Examples of quality management in practice
342(6)
Conclusions
348(1)
Review questions
348(1)
References
348(1)
Further reading
349(1)
13 Trends and developments
350(17)
Chapter objectives
350(1)
Introduction
350(1)
Consumer trends
350(3)
Environmental trends
353(4)
Ethical trends
357(5)
Technology trends
362(3)
References
365(2)
Index 367
Bernard Davis wrote the first edition of this book and led its development through the second and third editions to become the best-selling text that it is today. Andrew Lockwood is Forte Professor of Hospitality Management in the School of Hospitality and Tourism Management at the University of Surrey. Peter Alcott retired from his post as Senior Tutor for Professional Training and SCEPTrE Fellow at the University of Surrey in September 2009, where he now teaches hospitality management modules on a part-time basis. Ioannis S. Pantelidis is a Principal Lecturer in Hospitality Management at the University of Brighton.

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