Food and beverage management /

Contributor(s):

Material type: Text

TextPublication details: Oxford : Goodfellow Pub Ltd 2019.Edition: Fifth editionDescription: ix, 365 pages : illustrations ; 26 cmISBN:

9781911635109

Subject(s):

DDC classification:

REF 647.95068 F73

Summary: This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. In particular the consideration of the foods service cycle and includes greater account being taken of the management of foodservice operations within a broader business framework. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business as it is about specific aspects of the food and beverage product. With a clear, user friendly, structure based on the Food Service Cycle, this fifth edition of Food and Beverage Management has been designed to meet the needs of those undertaking a range of educational programmes, from diploma to undergraduate levels, as well as supporting in-company training programmes."

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Item type	Current library	Call number	Status	Date due	Barcode
REFERENCE BOOKS	LAPULAPU-CEBU INTERNATIONAL COLLEGE REFERENCE SECTION	REF 647.95068 F73 2019 (Browse shelf(Opens below))	Available		001904

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Previous	REF 647.95068 D91 Human resource management in hospitality industry /	REF 647.95068 F73 Food and beverage management /	REF 647.95068 F73 2018 Food and beverage management /	REF 647.95068 F73 2019 Food and beverage management /	REF 647.95068 H81 Housekeeping in hospitality operations /	REF 647.95068 K96 Food service management /	REF 647.95068 N49 The next frontier of restaurant management : harnessing data to improve guest service and enhance the employee experience /	Next

This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. In particular the consideration of the foods service cycle and includes greater account being taken of the management of foodservice operations within a broader business framework. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business as it is about specific aspects of the food and beverage product. With a clear, user friendly, structure based on the Food Service Cycle, this fifth edition of Food and Beverage Management has been designed to meet the needs of those undertaking a range of educational programmes, from diploma to undergraduate levels, as well as supporting in-company training programmes."

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