Food and Beverage Management in the Luxury Hotel Industry PDF Download
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Author: Sylvain Boussard
Publisher: Business Expert Press
ISBN: 1637420110
Category : Business & Economics
Languages : en
Pages : 205
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Book Description
This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets. 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. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.
Author: Sylvain Boussard
Publisher: Business Expert Press
ISBN: 1637420110
Category : Business & Economics
Languages : en
Pages : 205
Get Book
Book Description
This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets. 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. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.
Author: Bernard Davis
Publisher: Routledge
ISBN: 1136001220
Category : Business & Economics
Languages : en
Pages : 412
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Book Description
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.
Author: Bernard Davis
Publisher: Routledge
ISBN: 1136402845
Category : Business & Economics
Languages : en
Pages : 447
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Book Description
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.
Author: John Cousins
Publisher: Goodfellow Publishers Ltd
ISBN: 1910158747
Category : Business & Economics
Languages : en
Pages : 361
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Book Description
This fourth edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries
Author: Bernard Davis
Publisher:
ISBN: 9780750600101
Category : Business & Economics
Languages : en
Pages : 362
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Book Description
An updated guide to effective management in the catering trade. All aspects of catering are included with applications in all sections of the industry from large hotels and quality restaurants to popular, industrial and welfare catering.
Author: Keith Waller
Publisher: Routledge
ISBN: 075062812X
Category : Food service management
Languages : en
Pages : 394
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Book Description
The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation. Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.
Author: Roy C. Wood
Publisher: Routledge
ISBN: 1136362096
Category : Business & Economics
Languages : en
Pages : 261
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Book Description
'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles 'hot' topics such as: * Is McDonaldization inevitable? * Do restaurant reviews have any impact? * Can hotel restaurants ever be profitable? * Celebrity chefs and cooks - do we need them? Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality.
Author: John Cousins
Publisher: Goodfellow Publishers Ltd
ISBN: 1906884722
Category : Business & Economics
Languages : en
Pages : 336
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Book Description
This third edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries
Author: Dr. Naveen Baweja
Publisher: Naveen Baweja
ISBN:
Category : Business & Economics
Languages : en
Pages : 60
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Book Description
The Global/ International Yield/ Revenue Management Techniques & Practices for the Food & Beverage Department for the Hospitality/ Hotels/ Restaurant Industry!!.!!
Author: Richard Kotas
Publisher: Weidenfeld & Nicolson
ISBN:
Category : Hospitality industry
Languages : en
Pages : 420
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Book Description
Features forty contributions from well-known figures in the hospitality industry, academics, industrialists, and researchers, primarily from Europe and North America, writing on contemporary issues affecting the industry.
