Food and Beverage Management, Fourth Edition [Paperback]

Bernard Davis (Author), Andrew Lockwood (Author), Ioannis Pantelidis (Author), Peter Alcott (Author)

Book Description

ISBN-10: 0750667303 | ISBN-13: 978-0750667302 | Publication Date: July 28, 2008 | Edition: 4

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.

* 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

Editorial Reviews

From the Publisher

The new edition has been restructured and all chapters have been updated to reflect current practice. There are new chapters on the scope and functions of food and beverage management, managing quality, stewarding. 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. All the practical aspects of management are dealt with: purchasing, receiving, storing, issuing, sales promotion, food menus and beverage lists, production and service. Food and Beverage Management provides a sound textbook for students at degree and diploma level and is designed to cover HCIMA professional qualifications. --This text refers to an out of print or unavailable edition of this title.

About the Author

Senior Lecturer in Hospitality and Tourism Management, Programme Leader MA International Hotel and Restaurant Management, London Metropolitan University

Product Details

• Paperback: 448 pages
• Publisher: Butterworth-Heinemann; 4 edition (July 28, 2008)
• Language: English
• ISBN-10: 0750667303
• ISBN-13: 978-0750667302
• Product Dimensions: 10.3 x 7.7 x 1 inches
• Shipping Weight: 3 pounds (View shipping rates and policies)
• Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #454,882 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

2.0 out of 5 stars Content is OK, September 22, 2009

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22emz - See all my reviews

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This review is from: Food and Beverage Management, Fourth Edition (Paperback)

Content is OK. Examples not relative to the US consumer trends.I wish I had known that first. I would like to see a US comparison for consumer trends or at least reference websites that provide similar information for other countries or regions. There is no student support website available therefore no PPT slides,and practice quizzes.