ENGLISH

Food and beverage management

By Alcott , Peter; Davis , Bernard; Lockwood , Andrew; Pantelidis , Ioannis S

Book information

Publisher
Routledge
Year
2018
ISBN
9781317193876, 978-1-138-67930-6, 978-1-138-67931-3, 978-1-315-56337-4, 1315563371, 1317193873, 9781317193906, 1317193903, 9781317193937, 1317193938
Language
english
Format
PDF
Filesize
35 MB (36749152 bytes)
Edition
Sixth edition
Pages
\404
Time added
2018-04-04 20:00:00
Food service management.

Description

Content: Chapter 1: Introducing food and beverage managementChapter 2: Classifying food and drink service operationsChapter 3: Restaurants and events - the direct marketChapter 4: Contract foodservice, travel and public sector catering - the indirect marketChapter 5: Developing the conceptChapter 6: The MenuChapter 7: Purchasing and storageChapter 8 Production and ServiceChapter 9: Controlling the OperationChapter 10: Staffing IssuesChapter 11 Food and beverage marketingChapter 12: Managing quality in food and drink service operationsChapter 13 Trends and Developments

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