TY  - BOOK
AU  - Davis,Bernard; Lockwood,Andrew; Sally Stone
AU  - Lockwood,Andrew
AU  - Stone,Sally
TI  - Food and beverage management
SN  - 0750632860
AV  - TX911.3.M27 D38 1998
PY  - 1998///
CY  - Oxford [England], Boston
PB  - Butterworth-Heinemann
KW  - Food service management
N1  - 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
N2  - "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
ER  -