Food and Beverage Management

Editor/Author Cousins, John, Foskett, David and Graham, David et.al.
Publication Year: 2016
Publisher: Goodfellow Publishers

Single-User Purchase Price: $56.00
Unlimited-User Purchase Price: $84.00
ISBN: 978-1-91-015874-6
Category: Business, Finance & Economics - Tourism & Hospitality
Image Count: 51
Book Status: Available
Table of Contents

This revised and expanded fourth edition of the best-selling Food and Beverage Management is an ideal introductory text for students and practitioners involved in a variety of levels within food and beverage management in the hospitality, tourism and event industries.

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Table of 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
  • 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
  • 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
  • 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
  • 5 Food production
  • 5.1 Cuisine and restaurant styles
  • 5.2 Types of menus
  • 5.2 Menu planning
  • 5.5 Volume in food production
  • 5.5 Purchasing
  • 5.6 Operational control
  • 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 and beverage control
  • 6.8 Beverage control
  • 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
  • 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 Managing the event process
  • 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
  • 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
  • Appendices
  • A: Performance measures
  • B: Calculations exercise
  • C: Exercise on budget and trading results, comparison and evaluation
  • Augmented bibliography