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Food and beverage management

Author: Bernard Davis; Sally Stone
Publisher: London ; Boston : Butterworth-Heinemann, 1991.
Edition/Format:   Print book : English : 2nd edView all editions and formats
Summary:

An updated guide to effective management in the catering trade. All aspects of catering are included with applications in all sections of the industry from large hotels and quality restaurants to  Read more...

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Details

Document Type: Book
All Authors / Contributors: Bernard Davis; Sally Stone
ISBN: 0750600101 9780750600101
OCLC Number: 28184488
Notes: Cover title: Food & beverage management.
Originally published 1985.
Description: xiv, 362 pages : illustrations ; 25 cm
Contents: Introduction to food and beverage management --
Food and beverage outlets --
The meal experience --
The marketing of food and beverages --
Advertising, public relations, merchandising and sales promotion --
Food menus and beverage lists --
An overall view of food and beverage control --
Financial aspects --
Purchasing --
Receiving, storing and issuing --
Food and beverage production methods --
Food and beverage service methods --
Food and beverage production control --
Food controlling --
Beverage controlling --
Revenue control--control systems--operating ratios --
Food and beverage management in fast-food and popular catering --
Food and beverage management in hotels and quality restaurants --
Food and beverage management in function catering --
Food and beverage management in industrial catering --
Food and beverage management in school catering --
Food and beverage management in hospital catering.
Other Titles: Food & beverage management
Responsibility: Bernard Davis, Sally Stone.

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