000			02912cam a2200433 a 4500
001			821825
003			OSt
005			20220228115434.0
008			981020s1998 enka b 001 0 eng
010			_a 98184730
016	7		_aCAT10855603 _2DNAL
020			_a0750632860
020			_a9780750632867
035			_a821825
035			_a(OCoLC)39461556
040			_aLCC _beng _cDLC _dAGL _dOCLCQ _dBAKER _dNLGGC _dBTCTA _dYDXCP _dOCLCQ _dOCLCF _dOCLCO _dOCLCQ _dER0 _dMYUKM _dI8M _dOCLCQ _dCPO _dOCLCQ _dGSU _eRDA
049			_aAGLL
050	0	0	_aTX911.3.M27 _bD38 1998
070	0		_aTX911.3.M27D38 _b1998
072			_aT120
100	1		_aDavis, Bernard; Lockwood, Andrew; Sally Stone. _eauthors
245	1	0	_aFood and beverage management / _cBernard Davis, Andrew Lockwood, Sally Stone.
250			_a3rd ed.
260			_aOxford [England] ; _aBoston : _bButterworth-Heinemann, _c1998.
300			_axviii, 392 pages : _billustrations ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_a1. 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.
520			_a"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.
650		0	_aFood service management. _0http://id.loc.gov/authorities/subjects/sh85050331
700	1		_aLockwood, Andrew.
700	1		_aStone, Sally.
930			_a19981102
942			_2lcc _cBK _n0
945			_dRY _e98/10/20 _fRY _g98/10/20
946			_aNon-US
999			_c106 _d106