FOOD BEVERAGE MANAGEMENT BOOK

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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. Food and Beverage Management 4e provides a complete introduction to this vital area of hospitality bestthing.info in its fourth edition, this best-selling text. The book begins with an examination and classification of the various sectors that Food and Beverage Management provides a sound textbook for students at.


Food Beverage Management Book

Author:KRISTOPHER GEIGER
Language:English, Indonesian, French
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Pages:395
Published (Last):08.01.2016
ISBN:540-6-31708-169-7
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The book considers a food and beverage operation as comprising three distinct but interlinked systems: food production, food and beverage service as a. This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to. Food And Beverage Management book. Read reviews from world's largest community for readers. Beginning with an examination and classification of the vario.

Return to Book Page. Andrew Lockwood.

Sally Stone. Beginning with an examination and classification of the various sectors that constitute the catering industry, this book describes the role of food and beverage management in the context of overall catering operations.

Dealing with the practical aspects of management, this book is useful for students at degree and diploma level. Get A Copy. Published May 18th by Butterworth-Heinemann first published January 1st More Details Original Title.

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Food and Beverage Management 5e

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Sort order. Bao Ngoc rated it it was amazing Dec 19, Benjamin rated it really liked it Aug 23, Shihab Rahman rated it really liked it Aug 01, May Joy rated it really liked it Jun 29, Nov 05, M Raees is currently reading it. I want to read this book. I hope this is helpful for me. Gopinath rated it it was amazing Mar 07, Deepak Kumar rated it it was amazing Oct 11, Babloo Goud rated it it was amazing Dec 04, The structure is summarised in the Figure 1.

Food and beverage operations A systems approach The hospitality industry and its products The business environment The legal framework Setting organisational goals and objectives Quality in the management of food and beverage operations Chapter 1 Food production Chapter 3 Developing the Beverage provision Appraising performance consumer-product and making strategic Chapter 4 relationship decisions Operational areas, equipment and staffing Chapter 2 Chapter 7 Chapter 5 Food and beverage service Chapter 6 Figure 1.

Using the Book The book can be approached in two main ways: The Figure 1.

In addition, as an aid to tutors, student and practitioners, the aims and objectives of each of the chapters are listed in Annex A in the book and are available as a PDF file on this site see below.

Whatever approach is adopted it is recommended that all of Chapter 1 should be covered first.

Strategic Questions in Food and Beverage Management

In Chapter 1, the structure of the book is detailed, the systems approach is explained and food and beverage operations are set within a business framework from the start. This Chapter essentially lays the foundations for the rest of the text and also places the consideration of food and beverage or foodservice operations and management within context.

Support material available on this site The materials available on this companion website are: Learning outcomes — PDF version of the aims and objectives of the book Extended contents listing — in PDF giving chapter, section and sub headings References, a listing of the references from the book as a PDF file Addendum, PDF file which identifies a few errors which have been found in the book Selection of figures and tables from the book in PowerPoint format In addition other food and beverage teaching and learning resources are available on the website: It can be downloaded free of charge from the first page of the companion website.

Related Papers. Book Review- Food and beverage management for the hospitality, tourism and event industries. By Beatrice, Poh Theng, Loo. Measuring food safety culture: Insights from onsite foodservice operations.

Although I started my own career in hotel kitchen, restaurant and bar operations, my management development eventually became concentrated in the services of hotel accommodation. I wish a book like this, which so clearly identifies all the stages in food and beverage management from concept to delivery and the supporting services it depends upon, had been available to me when I redressed the balance of my management knowledge.

Food and Beverage Managementencompasses three very dynamic, interrelated and converging industry sectors, i.

The ten well-structured key chapters provide the foundation, principles and cornerstones of information required as a basis of reference and development of understanding and of strategic decision making, as well as offering a starting point for specific local management situations. Joachim M. Schafheitle, Senior Lecturer, Bournemouth University "An inexpensive and comprehensive text which should be made compulsory reading for anyone involved in studying about, or working in food and beverage operations.

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Food and Beverage Management

Goodreads is the world's largest site for readers with over 50 million reviews. We're featuring millions of their reader ratings on our book pages to help you find your new favourite book. Close X. Learn about new offers and get more deals by joining our newsletter.Babloo Goud rated it it was amazing Dec 04, I want to read this book. Want to Read saving….

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Anne Parr rated it really liked it Apr 07, Chapter 4: Is there such a thing as culinary creativity? Food and Beverage Management provides a sound textbook for students at degree and diploma level and is designed to cover HCIMA professional qualifications.

Chapter 1: Introducing food and beverage management Chapter 2: Classifying food and drink service operations Chapter 3: Restaurants and events - the direct market Chapter 4: Contract foodservice, travel and public sector catering - the indirect market Chapter 5: Developing the concept Chapter 6: The Menu Chapter 7: downloading and storage Chapter 8 Production and Service Chapter 9: Controlling the Operation Chapter Staffing Issues Chapter 11 Food and beverage marketing Chapter Managing quality in food and drink service operations Chapter 13 Trends and Developments show more Review quote 'This venerable textbook has occupied an important space in the hospitality literature for many years as both a theoretical and practical asset for students, educators, and industry.

Introducing food and beverage management Chapter 2: Setting up a Restaurant Chapter 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.

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