Intro -- Acknowledgements -- Preface -- 1 Food and beverage operations and management -- 2 Concept development -- 3 Product development -- 4 Operational areas, equipment and staffing -- 5 Food production -- 6 Beverage provision -- 7 Food and beverage service -- 8 Events, conferencing and banqueting -- 9 Appraising performance -- 10 Making strategic decisions -- A Appendices -- Augmented bibliography -- I Index -- A: Performance measures -- 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 -- 9.1 Approaches to appraisal -- 9.2 Appraising revenue -- 9.3 Appraising costs -- 9.4 Appraising profits -- 9.5 Appraising the product -- 8.1 Overview and structure of the events sector -- 8.2 Sales and marketing -- 8.3 Staffing considerations -- 8.4 Managing the event process -- 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 -- 7.7 Revenue control -- 6.1 Safe, sensible drinking -- 6.2 Types of wine and drink lists -- 6.3 Developing wine and drink lists -- 6.5 Purchasing -- 6.6 Further consideration on wine provision -- 6.7 Storage and beverage control -- 6.8 Beverage control -- 5.1 Cuisine and restaurant styles -- 5.2 Types of menus -- 5.2 Menu planning -- 5.5 Volume in food production -- 5.5 Purchasing -- 5.6 Operational control -- 4.1 Key influences -- 4.2 A systematic approach -- 4.3 Health and safety -- 4.4 Food production areas and equipment -- 4.5 Food and beverage service areas and equipment.

4.6 Staff management considerations -- 3.1 The food and beverage product -- 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 -- 2.1 Systematic approach to developing a consumer-product relationship -- 2.2 Market research -- 2.3 Market segmentation -- 2.4 Idea evaluation -- 2.5 Completing the concept development -- 2.6 Setting goals and objectives -- 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 -- B: Calculations exercise.