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
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• 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.