Food and Beverage Management
For the hospitality, tourism and event industries
5th Edition
Published on 30. May 2019
Book
Hardback
452 pages
978-1-911635-09-3 (ISBN)
Description
This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. In particular the consideration of the foods service cycle and includes greater account being taken of the management of foodservice operations within a broader business framework. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business as it is about specific aspects of the food and beverage product.
With a clear, user friendly, structure based on the Food Service Cycle, this fifth edition of Food and Beverage Management has been designed to meet the needs of those undertaking a range of educational programmes, from diploma to undergraduate levels, as well as supporting in-company training programmes.
With a clear, user friendly, structure based on the Food Service Cycle, this fifth edition of Food and Beverage Management has been designed to meet the needs of those undertaking a range of educational programmes, from diploma to undergraduate levels, as well as supporting in-company training programmes.
Reviews / Votes
"...a fantastic insight into the mechanics behind the all operational and management aspects of Food and Beverage. " Ashley Shaw, House Manager, The Westbury, Mayfair, London"...great care has been given to detail, topics both current and futuristic and an overall operational view that a student can only cherish, treasure and use well into his or her career... This shall and will remain a brilliant reference ... " Cyrus Todiwala, Chef Patron, Cafe Spice Namaste, London
"... should be made compulsory reading for anyone involved in studying about, or working in food and beverage operations. I would certainly recommend this book to everyone." Carole Rodger, Senior Lecturer, Leeds Metropolitan University
" Definitely a text I would recommend to become an expert in the Food and Beverage field, a brilliant book" Dipna Anand, Lecturer in Catering, West London College, Hammersmith "An inexpensive and comprehensive text which should be made compulsory reading for anyone involved in studying about, or working in food and beverage operations. This up to date text manages to effectively combine academic theory and practical application with a focus on the customer, the business and strategy which sets it apart from other texts. I would certainly recommend this book to everyone." -- Carole Rodger, Senior Lecturer, Leeds Metropolitan University
More details
Edition
5th edition
Language
English
Place of publication
Oxford
United Kingdom
Target group
College/higher education
Illustrations
98 Figures
Dimensions
Height: 246 mm
Width: 189 mm
ISBN-13
978-1-911635-09-3 (9781911635093)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
John Cousins | David Foskett | David Graham
Food and Beverage Management
For the hospitality, tourism and event industries
Book
11/2022
6th Edition
Goodfellow Publishers Limited
€170.84
Shipment within 3-4 weeks
Previous edition
John Cousins | David Foskett | David Graham
Food and Beverage Management
For the hospitality, tourism and event industries
Book
03/2016
4th Edition
Goodfellow Publishers Limited
€170.84
Shipment within 3-4 weeks
Persons
Professor of Hospitality Studies at the London School of Tourism, Hospitality and Leisure, University of West London
Author
Director of The Food and Beverage Training Company, London
Emeritus Professor of Hospitality StudiesUniversity of West London, UK
Principal LecturerDepartment of Service Sector Management, Sheffield Hallam University, UK
Director of Blended and Online LearningHeart of Worcestershire College, UK
Content
Preface; Acknowledgements; Ch 1 Food and beverage operations and management; Ch 2 Concept development; Ch 3 Product development; Ch 4 Operational areas, equipment and staffing; Ch 5 Food production; Ch 6 Beverage provision; Ch 7 Food and beverage service; Ch 8 Events, conferencing and banqueting; Ch 9 Performance appraisal; Ch 10 Making strategic decisions; Annexes; Augmented bibliography; Index