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Food and Beverage Management, 4th Edition

$46.95
2008
978-0-7506-6730-2
448

Product Details

Key Features
  • 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
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.


 

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