Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficient knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits.

Table of Contents

• Introduction
• Prelude
• Chapter 1 Luxury Hospitality
• Chapter 2 The Food and Beverage Industry
• Chapter 3 The Food and Beverage Department
• Chapter 4 Key Performance Indicators in Food and Beverage Management
• Chapter 5 Food and Beverage Cost Control
• Bibliography
• Glossary
• About the Author