Food and beverage management (4^th Ed.)

Food and Beverage Management fourth edition has been completely revised, updated and restructured to reflect current practice and teaching. This best selling text has been restructured into ten chapters to fit with semester teaching and includes updated information on all areas especially technology, operations and staffing issues. It provides a complete introduction to this vital area of hospitality management, looking at issues such as: Sectors within the industry. What is quality and how to manage it. Getting started in the restaurant business. Menu planning. Food and beverage operations and control. Staffing issues including recruiting and turnover. Marketing including public relations and merchandising. Trends and development including franchising and environmental issuesUsing international case studies throughout, each chapter has a user friendly structure including aims, exercises and further study hints. There is also an accompanying website for lecturers containing PowerPoint slides, solutions to exercises, extra case studies and links to helpful sites. The introductory 'bible' for people entering food and beverage management studies or practice. Fully updated and revised with new material specific to key areas such as information technology, operations and staffing issues. Packed with international cases, practical examples and 90+ photographs and illustrations to clearly explain the critical points raised* Supported by online lecturer material with PowerPoint slides, solutions to exercises, extra case studies and web links

1. Understanding the Business: Introduction, Understanding the meal experience, Sectors, Cost and market orientation, Responsibilities of and constraints on food and beverage management, Summary and references,. Sectors: Fast food, Restaurants, Hotels, Food and service management, Public sector, Travel, Events, Summary and references,. Managing Quality: What is quality, Why is quality important, Managing quality in food and beverage operations, Approaches to quality management, Summary and references,. Getting Started: The market research, Feasibility study, Location, Facility design and layout, Financing the operation, Licensing, Summary and references,. The Menu (Food and Beverage): Nutrition, Type of menus, Themes, Menu planning, Menu design, Costing and pricing, Summary and references,. Food and Beverage Operations: Introduction to the F Health and safety, Purchasing, Receiving, storing and issuing, Production methods (advanced technology), Production control, Service methods, EPoS, Summary and references,. Food and Beverage Control: Introduction, Setting the budget and break-even analysis, Essential of a control system (technology), Menu engineering, Methods of food and beverage control, EPoS reporting, Food and beverage control checklist, Revenue control, Operating ratios, Summary and references,. Staffing issues: Internal customers, Recruiting, Scheduling, Training, Supervision and communication, Performance management, Staff turnover, Summary and references,. F Advertising, Public relations, Promotion and up-selling, Merchandising, Summary and references,. Trends and Developments: Ownership (chains and franchising), Globalisation, Customer trends, Environmental issues, Legal issues, Summary and references, Index.

HND and undergraduate level 1 students on hospitality management courses.
NB. F&B Management is a core part of these courses at years 1 and 2