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Food and Beverage Management: 6th Edition (2018 Trade Paperback)
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Gratis FedEx Ground Economy®.
Ubicado en: Cedarhurst, New York, Estados Unidos
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Entrega prevista entre el jue. 24 jul. y el mar. 29 jul. a 94104
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N.º de artículo de eBay:356006243895
Última actualización el 24 jun 2025 15:21:09 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- ISBN
- 9781138679313
Acerca de este producto
Product Identifiers
Publisher
Routledge
ISBN-10
1138679313
ISBN-13
9781138679313
eBay Product ID (ePID)
239737939
Product Key Features
Number of Pages
380 Pages
Language
English
Publication Name
Food and Beverage Management
Publication Year
2018
Subject
Industries / Hospitality, Travel & Tourism, Industries / Food Industry, Management
Features
New Edition
Type
Textbook
Subject Area
Business & Economics
Format
Trade Paperback
Dimensions
Item Height
0.8 in
Item Weight
33.9 Oz
Item Length
9.7 in
Item Width
7.4 in
Additional Product Features
Edition Number
6
Intended Audience
College Audience
LCCN
2017-037175
Reviews
'This venerable textbook has occupied an important space in the hospitality literature for many years as both a theoretical and practical asset for students, educators, and industry. The sixth edition continues the sound exposition of fundamentals as well as an updating of contemporary issues and trends, and furthers the books status as a valuable resource for breadth and depth of food & beverage management skills and knowledge.' Michael J. Gross, School of Management, University of South Australia 'The food service industry is a significant part of any economy and this book describes in helpful detail its diversity and complex nature. Types of services, their markets, and the skills required are clearly delineated. We learn the kind of decisions that need to be made and the challenges that have to be confronted. Students, practitioners and entrepreneurs will find this text invaluable.' Michael Riley, University of Surrey, UK, 'This venerable textbook has occupied an important space in the hospitality literature for many years as both a theoretical and practical asset for students, educators, and industry. The sixth edition continues the sound exposition of fundamentals as well as an updating of contemporary issues and trends, and furthers the book's status as a valuable resource for breadth and depth of food & beverage management skills and knowledge.' Michael J. Gross, School of Management, University of South Australia 'The food service industry is a significant part of any economy and this book describes in helpful detail its diversity and complex nature. Types of services, their markets, and the skills required are clearly delineated. We learn the kind of decisions that need to be made and the challenges that have to be confronted. Students, practitioners and entrepreneurs will find this text invaluable.' Michael Riley, University of Surrey, UK 'The sixth edition of Food and beverage Management is not only an excellent introduction to this important element of hospitality management, but also a first class teaching resource and an invaluable reference source for lecturers and students alike. In addition to continuing to provide a robust overview of the long standing concepts of food and beverage management, this new addition addresses important emerging issues such as event management, corporate social responsibility and the ever increasing influence of social media. For the lecturer, this edition provides a range of case studies and up to date examples of contemporary management of food and beverage operations as well as slides, assessment ideas and links to external websites. For the student, this is an essential text that provides a thorough overview of food and beverage management.' Paul Barron, Council for Hospitality Management Education, UK, 'This venerable textbook has occupied an important space in the hospitality literature for many years as both a theoretical and practical asset for students, educators, and industry. The sixth edition continues the sound exposition of fundamentals as well as an updating of contemporary issues and trends, and furthers the book's status as a valuable resource for breadth and depth of food & beverage management skills and knowledge.' Michael J. Gross, School of Management, University of South Australia 'The food service industry is a significant part of any economy and this book describes in helpful detail its diversity and complex nature. Types of services, their markets, and the skills required are clearly delineated. We learn the kind of decisions that need to be made and the challenges that have to be confronted. Students, practitioners and entrepreneurs will find this text invaluable.' Michael Riley, University of Surrey, UK
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
647.95068
Table Of Content
Chapter 1: Introducing food and beverage management; Chapter 2: Classifying food and drink service operations; Chapter 3: Restaurants and events - the direct market; Chapter 4: Contract foodservice, travel and public sector catering - the indirect market; Chapter 5: Developing the concept; Chapter 6: The Menu; Chapter 7: Purchasing and storage; Chapter 8 Production and Service; Chapter 9: Controlling the Operation; Chapter 10: Staffing Issues; Chapter 11 Food and beverage marketing; Chapter 12: Managing quality in food and drink service operations; Chapter 13 Trends and Developments;
Edition Description
New Edition
Synopsis
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors - fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike., This introductory textbook provides a thorough guide to the management of food and beverage outlets. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress.
LC Classification Number
TX911.3.M27D38 2018
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