Food and beverage management
Davis, Bernard; Lockwood, Andrew; Sally Stone.
creator
authors
Lockwood, Andrew.
Stone, Sally.
text
bibliography
enk
Oxford [England]
Boston
Butterworth-Heinemann
1998
3rd ed.
monographic
eng
xviii, 392 pages : illustrations ; 25 cm
"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.
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.
Bernard Davis, Andrew Lockwood, Sally Stone.
Includes bibliographical references and index.
Food service management
TX911.3.M27 D38 1998
0750632860
9780750632867
98184730
LCC
981020
20220228115434.0
821825
eng