Food & beverage management : for the hospitality, tourism and event industries / John Cousins [and three others].

Format:

Book

Author/Creator:

Cousins, John.

Contributor:

Foskett, David.

Graham, David.

Hollier, Amy.

Series:

Gale eBooks

Language:

English

Subjects (All):

Food service management.

Hotel management.

Restaurant management.

Hospitality industry--Management.

Hospitality industry.

Physical Description:

1 online resource (x, 367 pages) : illustrations (some color), charts

Edition:

6th ed.

Place of Publication:

Oxford : Goodfellow Publishers Limited, [2023]

Summary:

This 6th edition has been updated and revised to take account of current trends within education and the HLT industries, including changes brought about by COVID and Brexit, as well the impact of the increasing use kitchen/service robotics, changes to allergen regulations and issues of sustainability and business ethics.

Contents:

Cover

Title

Contents

Introduction to the sixth edition

Chapter 1: Food and beverage operations and management

1.1 Food and beverage operations

1.2 Service operations management

1.3 The hospitality industry and its products

1.4 Key influences on the food service industry

1.5 The legal framework

1.6 Developing management skills

1.7 References and additional reading

Chapter 2: Concept development

2.1 Developing a consumer-product relationship

2.2 Market research

2.3 Market segmentation

2.5 Completing the concept development

2.4 Idea evaluation

2.6 Setting goals and objectives

2.7 References and additional reading

Chapter 3: Product development

3.1 The product and the meal experience

3.2 Quality in the management of food and beverage operations

3.3 Creating the consumer-product relationship

3.4 Sales promotion

3.5 The consumer-product relationship as a dynamic process

3.6 References and additional reading

Chapter 4: Operational areas, equipment and staffing

4.1 Key influences on operational design

4.2 Developing a systematic approach

4.3 Health and safety

4.4 Food production areas and equipment

4.5 Food and beverage service areas and equipment

4.7 References and additional reading

4.6 Staff management considerations

Chapter 5: Food production

5.1 Types of menus

5.2 Menu planning

5.3 Menu costing and pricing

5.4 Food production systems

5.5 Volume in food production

5.6 Purchasing

5.8 References and additional reading

5.7 Operational control

Chapter 6: Beverage provision

6.1 Safe, sensible drinking

6.2 Types of wine and drink lists

6.3 Developing wine and drink lists

6.4 Pricing of wines and drinks

6.5 Purchasing

6.6 Further consideration on wine provision

6.7 Storage

6.8 Beverage control.

6.9 References and additional reading

Chapter 7: Food and beverage service

7.1 The nature of food and beverage service

7.2 Food and beverage service systems

7.3 Customer service vs resource productivity

7.4 Customer relations

7.5 Managing volume

7.6 Managing the service sequence

7.8 References and additional reading

7.7 Revenue control

Chapter 8: Events, conferencing and banqueting

8.1 Overview and structure of the events sector

8.2 Sales and marketing of events

8.3 Staffing considerations

8.4 Costing considerations

8.5 Managing the event process

8.6 References and additional reading

Chapter 9: Appraising performance

9.1 Approaches to appraisal

9.2 Appraising revenue

9.3 Appraising costs

9.4 Appraising profits

9.5 Appraising the product

9.6 References and additional reading

Chapter 10: Making strategic decisions

10.1 The origins of strategy

10.2 Assessing current performance

10.3 Assessing organisational capability

10.4 Strategic analysis and planning

10.5 The need for a balanced approach

10.6 The basis of strategy

10.7 Strategic direction

10.8 Strategic means

10.9 Evaluation criteria

10.10 References and additional reading

Appendices

A: Performance measures and Key Performance Indicators

B: Example calculations exercise

C: Example trading results comparison and evaluation

Index.

Notes:

Includes bibliographical references and index.

Description based on publisher supplied metadata and other sources.

ISBN:

1-915097-27-4

OCLC:

1352973182