Food and Beverage Management; Bernard Davis, Andrew Lockwood, Peter Alcott, Ioannis Pantelidis; 2012

Food and Beverage Management Upplaga 5

av Bernard Davis, Andrew Lockwood, Peter Alcott, Ioannis Pantelidis
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 five main sectors fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are:

case studies covering the latest industry developments within a wide range of businesses from the UK, the USA and worldwide to help you understand how these ideas work in practice coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. Issues of how to maintain financial control of a business, handling staff and how to market your operation before discussing ways in which you can deliver quality to the customer it looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well as developments in technology companion website material, including PowerPoint slides, solutions to review questions, mini case studies, activities, short answer questions, MCQs, true or false questions, SCORM compliant material can be found at www.routledge.com/cw/davis.

It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by 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, 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 five main sectors fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are:

case studies covering the latest industry developments within a wide range of businesses from the UK, the USA and worldwide to help you understand how these ideas work in practice coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. Issues of how to maintain financial control of a business, handling staff and how to market your operation before discussing ways in which you can deliver quality to the customer it looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well as developments in technology companion website material, including PowerPoint slides, solutions to review questions, mini case studies, activities, short answer questions, MCQs, true or false questions, SCORM compliant material can be found at www.routledge.com/cw/davis.

It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by 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.
Upplaga: 5e upplagan
Utgiven: 2012
ISBN: 9780080966700
Förlag: ROUTLEDGE
Format: Häftad
Språk: Engelska
Sidor: 385 st
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 five main sectors fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are:

case studies covering the latest industry developments within a wide range of businesses from the UK, the USA and worldwide to help you understand how these ideas work in practice coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. Issues of how to maintain financial control of a business, handling staff and how to market your operation before discussing ways in which you can deliver quality to the customer it looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well as developments in technology companion website material, including PowerPoint slides, solutions to review questions, mini case studies, activities, short answer questions, MCQs, true or false questions, SCORM compliant material can be found at www.routledge.com/cw/davis.

It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by 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, 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 five main sectors fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are:

case studies covering the latest industry developments within a wide range of businesses from the UK, the USA and worldwide to help you understand how these ideas work in practice coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. Issues of how to maintain financial control of a business, handling staff and how to market your operation before discussing ways in which you can deliver quality to the customer it looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well as developments in technology companion website material, including PowerPoint slides, solutions to review questions, mini case studies, activities, short answer questions, MCQs, true or false questions, SCORM compliant material can be found at www.routledge.com/cw/davis.

It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by 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.
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Om Food and Beverage Management (2012)

I mars 2012 släpptes boken Food and Beverage Management skriven av Bernard Davis, Andrew Lockwood, Peter Alcott, Ioannis Pantelidis. Det är den 5e upplagan av kursboken. Den är skriven på engelska och består av 385 sidor djupgående information. Förlaget bakom boken är ROUTLEDGE.

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