Provides a complete introduction to this vital area of hospitality management
Includes updated information on all areas, especially technology, operations and staffing issues
Deals with: What is quality and how to manage it
Deals with: Getting started in the restaurant business
Deals with: Menu planning
Deals with: Food and beverage operations and control
Deals with: Staffing issues including recruitment and turnover
Deals with: Marketing including public relations and merchandising
Deals with: 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
The Author
Bernard Davis - Former Senior Lecturer, University of Surrey, UK
Andrew Lockwood - Professor of Hospitality Management, University of Surrey, UK
Ioannis Pantelidis - Senior Lecturer in Hospitality and Tourism Management, Programme Leader MA International Hotel and Restaurant Management, London Metropolitan University
Peter Alcott - Lecturer in Food and Beverage Management, University of Surrey, UK
Inside the Book
Introducing food and beverage management
The restaurant sector
Contract, travel and public sector catering
Developing the concept
The menu: Food and beverage
Food and beverage operations: Purchasing and storage
Food and beverage operations: Production and service
