Food and Beverage Management

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike. . Updated and refreshed chapters covering the latest developments in the field . New topical case studies, such as the growth of chain coffee shops in bookstores and the slow food movement, offering real world industry context . A more user friendly layout, with the text packed with useful features like activities and key points boxes

Business & Money

Davis, Bernard

Lockwood, Andrew

Alcott, Peter

Pantelidis, Ioannis

Industries

Routledge

The Management of Hotel Operations adopts an innovative approach to the study of hotel management based on the concept of key result areas. The book identifies and explores the fundamental issues facing the manager - such as profitability, productivity and quality - and examines alternative strategies for achieving successful performance.  The authors have drawn both on current industry practice and on recent research and theoretical studies to demonstrate how hotel management can be made more effective. Throughout the text, a hotel is broadly defined to enable comparisons between independent hotels, chain hotels, hostel accommodation and hospitals.  The Management of Hotel Operations is an invaluable textbook for students on degree, BTEC Higher and HCIMA Part B courses in hotel management. It also has much to offer managers in industry.

The Management of Hotel Operations

Jones. Peter

Job Hunting & Careers

Thomson Learning

One Year In North Carolina: A Collection Of Thoughtful Photographs

In this wonderfully illustrated coffee table book, Andrew Lockwood visually portrays the natural beauty and diversity of North Carolina with 26 carefully crafted photographs.

Arts & Photography

Photography & Video

Blurb

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are: <ul>
<li>Case studies covering the latest industry developments within a wide range of businesses from the UK, the USA and worldwide to help you understand how these ideas work in practice</li> <li>Coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. Issues of how to maintain financial control of a business, handling staff and how to market your operation before discussing ways in which you can deliver quality to the customer</li> <li>It looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well as developments in technology </li> <li>Updated companion website including case studies, multiple choice questions, PowerPoint slides, revision notes, true or false questions, short answer questions at http://www.routledge.com/books/details/9780080966700/</li>
</ul>
It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

Davis Jr, Bernard

The third edition of this best-selling textbook has been completely revised and the resulting changes are as a direct result of lecturers' feedback and to reflect current practice. It examines the whole spectrum of possibly the most technical and complex function in the hotel and catering industry, that of food and beverage management. The new edition has been restructured and all chapters have been updated to reflect current practice. There are new chapters on the scope and functions of food and beverage management, managing quality, stewarding. The book begins with an examination and classification of the various sectors that constitute the catering industry and describes the role of food and beverage management in the context of overall catering operations. All the practical aspects of management are dealt with: purchasing, receiving, storing, issuing, sales promotion, food menus and beverage lists, production and service. Food and Beverage Management provides a sound textbook for students at degree and diploma level and is designed to cover HCIMA professional qualifications. Market leading, high quality textbook with top authors and excellent track record Full of new examples and includes 2 new chapters as a result of lecturer feedback Author team now includes Andrew Lockwood, experienced author and senior lecturer at the University of Surrey

STONE, SALLY

Butterworth-Heinemann

Food and Beverage Management 4e provides a complete introduction to this vital area of hospitality management. Now in its fourth edition, this best-selling text has been completely revised and restructured to reflect current practice and teaching and includes updated information on all areas, especially technology, operations and staffing issues. Each chapter has a user friendly structure including aims, exercises and further study hints. Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice. * 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 recruitment and turnover * Marketing including public relations and merchandising * Trends and development including franchising and environmental issues * Real-life cases from industry leaders, including practical examples and illustrations to clearly explain the critical points raised * Fully revised and updated with new material relating to food and beverage management operations and technology * Support from online lecturer material with PowerPoint slides, solutions to exercises, extra case studies and web links

Cookbooks, Food & Wine

Adopting an innovative systems-based approach, the authors provide the reader with both an understanding of particular services and functions within the hospitality industry and an overview of the industry as whole. Using an array of international case studies, Hospitality Operations provides a comprehensive, integrated analysis of a diverse and complex industry.

Hospitality Operations: A Systems Approach

KIRK, DAVID

Ball, Stephen

Cengage Learning EMEA

The Management of Hotel Operations adopts an innovative approach to the study of hotel management based on the concept of key result areas. The book identifies and explores the fundamental issues facing the manager - such as profitability, productivity and quality - and examines alternative strategies for achieving successful performance. The authors have drawn both on current industry practice and on recent research and theoretical studies to demonstrate how hotel management can be made more effective. Throughout the text, a hotel is broadly defined to enable comparisons between independent hotels, chain hotels, hostel accommodation and hospitals. The Management of Hotel Operations is an invaluable textbook for students on degree, BTEC Higher and HCIMA Part B courses in hotel management. It also has much to offer managers in industry.

See the best price to sell, buy, or rent books by Lockwood, Andrew. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Lockwood, Andrew

See the best price to sell, buy, or rent books by Lockwood, Andrew. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Food and Beverage Management

The Management of Hotel Operations

One Year In North Carolina: A Collection Of Thoughtful Photographs

One Year In North Carolina: A Collection Of Thoughtful Photographs

One Year In North Carolina: A Collection Of Thoughtful Photographs

Food and Beverage Management

Food and Beverage Management

Food and Beverage Management

Hospitality Operations: A Systems Approach

The Management of Hotel Operations