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FOOD AND BEVERAGE MANAGEMENT

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Key Features

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

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.

Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice.

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