Food and Beverage Management
4th Edition
Published on 22. April 2008
Book
Paperback/Softback
426 pages
978-0-7506-6730-2 (ISBN)
Description
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.
This edition also has a companion website for lecturers which includes PowerPoint slides, extra case studies, multiple choice questions, review questions, activities, true or false questions and revision notes to aid teaching and learning
Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice.
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.
This edition also has a companion website for lecturers which includes PowerPoint slides, extra case studies, multiple choice questions, review questions, activities, true or false questions and revision notes to aid teaching and learning
Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice.
More details
Edition
4th New edition
Language
English
Place of publication
Oxford
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
HND and undergraduate level 1 students on hospitality management courses.
NB. F&B Management is a core part of these courses at years 1 and 2
Edition type
New edition
Illustrations
30 s/w Photographien bzw. Rasterbilder, 30 s/w Tabellen, 30 s/w Abbildungen
30 Halftones, black and white; 30 Tables, black and white; 30 Illustrations, black and white
Dimensions
Height: 216 mm
Width: 280 mm
Weight
1338 gr
ISBN-13
978-0-7506-6730-2 (9780750667302)
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
Andrew Lockwood | Ioannis S. Pantelidis | Peter Alcott
Food and Beverage Management
Book
01/2018
6th Edition
Routledge
€69.50
Article exhausted; check for reprint
Bernard Davis | Andrew Lockwood | Ioannis Pantelidis
Food and Beverage Management
Book
03/2012
5th Edition
Butterworth-Heinemann
€47.11
Article exhausted; check for reprint
Previous edition
Bernard Davis | Sally Stone | Andrew Lockwood
Food and Beverage Management
Book
03/1998
3rd Edition
Butterworth-Heinemann
€32.23
Article exhausted; check for reprint
Persons
Senior Lecturer in Hospitality and Tourism Management, Programme Leader MA International Hotel and Restaurant Management, London Metropolitan University
Content
1. 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 developments