Food and beverage management /
Davis, Bernard; Lockwood, Andrew; Sally Stone.
Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone. - 3rd ed. - Oxford [England] ; Boston : Butterworth-Heinemann, 1998. - xviii, 392 pages : illustrations ; 25 cm
Includes bibliographical references and index.
1. Introducing food and beverage management -- 2. The meal experience -- 3. Managing quality in food and beverage operations -- 4. The marketing of food and beverages -- 5. Advertising, public relations, merchandising and sales promotion -- 6. Food-menus and beverage lists -- 7. An overall view of food and beverage control -- 8. Financial aspects -- 9. Purchasing -- 10. Receiving, storing and issuing -- 11. Food and beverage production methods -- 12. Food and beverage service methods -- 13. Food and beverage production control -- 14. Food controlling -- 15. Beverage controlling -- 16. Revenue control -- control systems -- operating ratios -- 17. Food and beverage management in fast-food and popular catering -- 18. Food and beverage management in hotels and quality restaurants -- 19. Food and beverage management in function catering -- 20. Food and beverage management in industrial catering -- 21. Food and beverage management in school catering.
"There are new chapters on the scope and functions of food and beverage management, managing quality, stewarding. The book begins with an examination and classification of the various sectors that constitute the catering industry and describes the role of food and beverage management in the context of overall catering operations. All the practical aspects of management are dealt with: purchasing, receiving, storing, issuing, sales promotion, food menus and beverage lists, production and service." -- Amazon.com viewed March 15, 2021.
0750632860 9780750632867
98184730
CAT10855603 DNAL
Food service management.
TX911.3.M27 / D38 1998
TX911.3.M27D38 / 1998
Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone. - 3rd ed. - Oxford [England] ; Boston : Butterworth-Heinemann, 1998. - xviii, 392 pages : illustrations ; 25 cm
Includes bibliographical references and index.
1. Introducing food and beverage management -- 2. The meal experience -- 3. Managing quality in food and beverage operations -- 4. The marketing of food and beverages -- 5. Advertising, public relations, merchandising and sales promotion -- 6. Food-menus and beverage lists -- 7. An overall view of food and beverage control -- 8. Financial aspects -- 9. Purchasing -- 10. Receiving, storing and issuing -- 11. Food and beverage production methods -- 12. Food and beverage service methods -- 13. Food and beverage production control -- 14. Food controlling -- 15. Beverage controlling -- 16. Revenue control -- control systems -- operating ratios -- 17. Food and beverage management in fast-food and popular catering -- 18. Food and beverage management in hotels and quality restaurants -- 19. Food and beverage management in function catering -- 20. Food and beverage management in industrial catering -- 21. Food and beverage management in school catering.
"There are new chapters on the scope and functions of food and beverage management, managing quality, stewarding. The book begins with an examination and classification of the various sectors that constitute the catering industry and describes the role of food and beverage management in the context of overall catering operations. All the practical aspects of management are dealt with: purchasing, receiving, storing, issuing, sales promotion, food menus and beverage lists, production and service." -- Amazon.com viewed March 15, 2021.
0750632860 9780750632867
98184730
CAT10855603 DNAL
Food service management.
TX911.3.M27 / D38 1998
TX911.3.M27D38 / 1998