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Food and Beverage Management
Amy Hollier, David Foskett, John Cousins, et al.
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Sozialwissenschaften, Recht, Wirtschaft / Wirtschaft
Beschreibung
*Fourth edition of the best-selling textbook updated and revised to take account of current trends within education and the hospitality, tourism and event industries; Content incorporates the application of operations management theory to food and beverage operations; Specially designed to support learning being divided into ten chapters, ideal for semester teaching, with each chapter having identified learning outcomes and the provision of references and additional sources of information, together with supporting PowerPoint presentations; Provides a sounds basis on which to extend to higher levels studies; Written by an experienced team of authors who are recognised authorities in food and beverage operations and culinary arts. With a clear, user friendly, structure based on the Food Service Cycle, this fourth edition of the best-selling Food and Beverage Management recognises that food and beverage management is as much about the management of the business as it is managing about specific aspects of the food and beverage product. Food and Beverage Management is an ideal introductory text for students and practitioners involved in a variety of levels within food and beverage management in the hospitality, tourism and event industries. It has been constructed 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.
