Food and beverage management [electronic resource] / Bernard Davis ... [et. al.].

ISBN:

9781136001222

Title:

Author:

Davis, Bernard.

Edition:

Fifth edition

Publication Information:

Hoboken : Taylor and Francis, 2013.

Physical Description:

1 online resource (409 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Food and Beverage Management; Title Page; Copyright Page; Table of Contents; List of figures; List of tables; Preface to the fifth edition; Preface to the fourth edition; Preface to the third edition; Preface to the second edition; Preface to the first edition; 1 Introducing food and beverage management; Introduction; Size and scope of food and beverage operations; Food and beverage management; Managing the meal experience; Summary; Review questions; Further reading; 2 The restaurant sector; Introduction; Full service restaurants and licensed retail; Hotel restaurants and private clubs

Fast foodSummary; Review questions; Further reading; 3 Contract, travel and public sector catering; Introduction; Contract catering; Travel catering; Public sector; Summary; Review questions; Further reading; 4 Developing the concept; Introduction; The concept; Feasibility study; The business plan; Financing the operation; Facility design and layout; Summary; Review questions; Further reading; 5 The menu: food and beverage; Introduction; Types of menus; Menu offering; Menu pricing; Menu knowledge; Beverage menus/lists; Menu merchandising; Summary; Review questions; Further reading

6 Food and beverage operations: purchasing and storageIntroduction; Purchasing; The purchasing procedure; Price and quality performance; The purchasing of foods; The purchasing of beverages; Receiving of food; Storing and issuing food; Stocktaking of food; Receiving of beverages; Storing and issuing of beverages; Summary; Review questions; Further reading; 7 Food and beverage operations: production and service; Introduction; Food production methods; Beverage production methods; Food and beverage service methods; Summary; Further reading; 8 Food and beverage control; Introduction

The objectives of food and beverage controlSpecial problems of food and beverage control; The fundamentals of control; The reality of control; Setting the budget and break-even analysis; Basic concepts; Methods of food control; Methods of beverage control; EPOS reporting; Food and beverage control checklists; Revenue control; Profit sensitivity analysis and menu engineering; Systems of revenue control; Computerized systems; Forecasting; Operations ratios; Summary; Review questions; Further reading; 9 Staffing issues; Introduction; Structure of UK labour; Recruitment; Staff turnover

Staff trainingLegal framework; Staff scheduling; Supervision and communication; Summary; Review questions; Further reading; 10 Food and beverage marketing; Introduction; Marketing; Advertising; Public relations; Merchandising; Sales promotion; Personal selling and upselling; Summary; Review questions; Further reading; 11 Managing quality in food and beverage operations; What is quality?; Why is quality important?; Managing quality in food and beverage operations; A systematic approach to quality management; Developing approaches to quality management

Examples of quality management in practice

Subject Term:

Food service management.

Added Author:

Davis, Bernard.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

Hoboken : Taylor and Francis, 2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95068 FOO	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry.

It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.