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Food and beverage management : for the hospitality, tourism and event industries

Author: John A Cousins; David Foskett; David Graham; Amy Hollier
Publisher: Oxford : Goodfellow Publishers, Limited, 2019.
Edition/Format:   eBook : Document : English : Fifth editionView all editions and formats
Summary:
Fifth edition of the best-selling textbook updated and revised to take account of current trends such as the experience economy, CSR, connectivity and smart controls, and allergen and data protection laws.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Cousins, John.
Food and Beverage Management : For the Hospitality, Tourism and Event Industries.
Oxford : Goodfellow Publishers, Limited, ©2011
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: John A Cousins; David Foskett; David Graham; Amy Hollier
ISBN: 9781911635116 1911635115 1787856852 9781787856851
OCLC Number: 1110483855
Description: 1 online resource (365 pages)
Contents: Cover; Contents; Preface; Acknowledgements; 1 Food and beverage operations and management; 1.1 Food and beverage operations; 1.2 Service operations management; 1.3 The hospitality industry and its products; 1.4 Key influences on the food service industry; 1.5 The legal framework; 1.6 References and additional reading; 2 Concept development; 2.1 Developing a consumer-product relationship; 2.2 Market research; 2.3 Market segmentation; 2.4 Idea evaluation; 2.5 Completing the concept development; 2.6 Setting goals and objectives; 2.7 References and additional reading 3 Product development; 3.1 The food and beverage product; 3.2 Quality in the management of food and beverage operations; 3.3 Creating the consumer-product relationship; 3.4 Sales promotion; 3.5 The consumer-product relationship as a dynamic process; 3.6 References and additional reading; 4 Operational areas, equipment and staffing; 4.1 Key influences; 4.2 A systematic approach; 4.3 Health and safety; 4.4 Food production areas and equipment; 4.5 Food and beverage service areas and equipment; 4.6 Staff management considerations; 4.7 References and additional reading 5 Food production; 5.1 Types of menus; 5.2 Menu planning; 5.3 Food production systems; 5.4 Volume in food production; 5.5 Purchasing; 5.6 Operational control; 5.7 References and additional reading; 6 Beverage provision; 6.1 Safe, sensible drinking; 6.2 Types of wine and drink lists; 6.3 Developing wine and drink lists; 6.5 Purchasing; 6.6 Further consideration on wine provision; 6.7 Storage; 6.8 Beverage control; 6.9 References and additional reading; 7 Food and beverage service; 7.1 The nature of food and beverage service; 7.2 Food and beverage service systems 7.3 Customer service vs resource productivity; 7.4 Customer relations; 7.5 Managing volume; 7.6 Managing the service sequence; 7.7 Revenue control; 7.8 References and additional reading; 8 Events, conferencing and banqueting; 8.1 Overview and structure of the events sector; 8.2 Sales and marketing; 8.3 Staffing considerations; 8.4 Costing considerations; 8.5 Managing the event process; 8.6 References and additional reading; 9 Appraising performance; 9.1 Approaches to appraisal; 9.2 Appraising revenue; 9.3 Appraising costs; 9.4 Appraising profits; 9.5 Appraising the product 9.6 References and additional reading; 10 Making strategic decisions; 10.1 The origins of strategy; 10.2 Assessing current performance; 10.3 Assessing organisational capability; 10.4 Strategic analysis and planning; 10.5 The need for a balanced approach; 10.6 The basis of strategy; 10.7 Strategic direction; 10.8 Strategic means; 10.9 Evaluation criteria; 10.10 References and additional reading; A Appendices; A: Performance measures and Key Performance Indicators; B: Example calculations exercise; C: Example trading results: comparison and evaluation; I Index; Preface; Acknowledgements
Responsibility: John Cousins, David Foskett, David Graham and Amy Hollier.

Abstract:

Fifth edition of the best-selling textbook updated and revised to take account of current trends such as the experience economy, CSR, connectivity and smart controls, and allergen and data protection  Read more...

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"...a fantastic insight into the mechanics behind the all operational and management aspects of Food and Beverage. " Ashley Shaw, House Manager, The Westbury, Mayfair, London "...great care has been Read more...

 
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