Public house and beverage management : key principles and issues / Michael Flynn, Caroline Ritchie and Andrew Roberts.

ISBN:

9780750646789

Title:

Author:

Flynn, Michael, 1960 February 26-

Personal Author:

Flynn, Michael, 1960 February 26-

Publication Information:

Oxford ; Boston : Butterworth-Heinemann, 2000.

Physical Description:

xv, 219 p. : ill. ; 25 cm.

Contents:

Machine derived contents note: Table of contents for Public house and beverage management : key principles and issues / Michael Flynn, Caroline Ritchie, and Andrew Roberts. -- Bibliographic record and links to related information available from the Library of Congress catalog -- Information from electronic data provided by the publisher. May be incomplete or contain other coding. -- A history of the licensed trade industry -- The modern industry -- The licensed enterprise and the law -- The marketing function -- Management of the products and services -- Managing the human resources -- Controlling your profits -- Ethics and dilemmas: the challenges of the licensed trade industry -- Careers and contacts. -- Library of Congress subject headings for this publication: Bars (Drinking establishments) Management.

Subject Term:

Bars (Drinking establishments) -- Management.

Added Author:

Roberts, Andrew, 1953-

Ritchie, Caroline.

Format:

Books

Electronic Access:

Publisher description http://www.loc.gov/catdir/description/els031/2001268619.html
Table of contents http://www.loc.gov/catdir/toc/els031/2001268619.html

Publication Date:

2000

Publication Information:

Oxford ; Boston : Butterworth-Heinemann, 2000.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95068 FLY	Book	1	Standard shelving location	Searching... Unknown

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Summary

'Public House & Beverage Management' provides students with a practical guide to the management aspects of the licensed trade industry. 'Public House & Beverage Management' introduces students to: * Key players * Variations in service offer * Types of management arrangement (managed, leased, tenanted, franchise, freehouse) * Customers and segments * Labour markets and employees * Key elements in the business units * Retailing skills. The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education.

List of figures and tables	p. ix
Preface	p. xiii
Acknowledgments	p. xv
1 A history of the licensed trade industry	p. 1
In the beginning	p. 1
The ancient brewers	p. 1
Some non-alcoholics	p. 2
Westernized drinking habits	p. 3
Early brewing	p. 4
Medieval times	p. 5
The seventeenth century: spirits, tea and coffee	p. 7
1700-1800: the gin debacle	p. 8
The 1800s	p. 8
The 1900s	p. 11
Summary propositions	p. 12
Summary questions	p. 12
Case study	p. 13
References and further reading	p. 13
2 The modern industry	p. 14
Section 1 The facts and figures	p. 14
Turnover	p. 14
Contribution	p. 18
Employment	p. 19
Pub managers' salaries	p. 24
Major players	p. 26
Section 2 Structure and entry	p. 27
Sectors of the licensed trade industry	p. 27
Definitions	p. 27
Type of licensed enterprise	p. 29
The rationale behind the sectors	p. 31
Choosing a business and sources of finance	p. 32
Summary propositions	p. 34
Summary questions	p. 34
Case study	p. 34
References and further reading	p. 35
3 The licensed enterprise and the law	p. 36
Introduction	p. 36
Liquor licences	p. 37
Licensing Act 1964 (England and Wales), Licensing (Scotland) Act 1976 and liquor licence applications	p. 37
Licensing (Restaurant) Act 1987, Licensing Act 1988, Licensing (Sunday Hours) Act 1995	p. 39
Children's Certificate 1996	p. 40
Types of licences	p. 40
Entertainment licences	p. 44
The whole system	p. 45
Weights and Measures (Various Foods) (Amendment) Order 1990	p. 45
Notices that must be displayed	p. 46
Young persons (assuming that there is no Children's Certificate in place), general points	p. 47
Specific points related to liquor licences	p. 47
Gaming, betting and lotteries	p. 49
Licensee rights and duties	p. 49
Prostitutes	p. 50
Exclusion Order	p. 50
Vicarious liability	p. 50
Rights of entry	p. 50
Credit sales	p. 51
Summary propositions	p. 51
Summary questions	p. 52
Case study	p. 52
References and further reading	p. 53
4 The marketing function	p. 54
The marketing environment	p. 55
Markets, market demand and definitions in licensed houses marketing	p. 56
Market analysis and planning	p. 57
Segmentation	p. 59
Market research	p. 61
Case study	p. 61
The marketing mix	p. 62
Competitive advantage	p. 62
Product and branding	p. 63
Case study	p. 64
Promotion	p. 66
Pricing	p. 71
Place	p. 73
People	p. 73
The overall marketing strategy	p. 75
Summary propositions	p. 76
Summary questions	p. 76
Case study	p. 76
References and further reading	p. 77
5 Management of the products and services	p. 78
Consumer profile	p. 78
Section 1 Drinks provision	p. 80
Beverage 'fit' to establishment	p. 80
Sources of supply	p. 92
Selecting the supplier/s	p. 96
Maintenance of beverages	p. 96
Pricing of beverages	p. 98
Section 1 summary propositions	p. 104
Section 1 summary questions	p. 104
Section 2 Food provision and services	p. 105
Food in bars and pubs	p. 105
The diversity of food	p. 107
Food safety and hygiene and kitchen design	p. 111
Pub estates and food	p. 112
Food pricing	p. 113
The future of catering within the licensed trade environment	p. 114
Conclusion	p. 115
Section 2 summary proposition	p. 115
Section 2 summary questions	p. 115
Case studies	p. 116
References and further reading	p. 116
6 Managing the human resources	p. 118
Introduction	p. 118
Section 1 Finding what you need	p. 121
Labour markets	p. 121
Human resource planning	p. 122
Job analysis and person specifications	p. 126
Job description	p. 127
Person specification	p. 128
Attracting candidates to the job: the recruitment process	p. 129
Sorting and selecting	p. 132
Psychological and psychometric testing	p. 136
Section 2 Creating the effective workforce	p. 138
Training and learning	p. 138
Induction training	p. 144
Teamwork and teams	p. 146
Section 3 Maintaining effort and productivity	p. 147
Performance management and individual performance	p. 147
Payment and reward	p. 152
Incentives and incentive schemes	p. 153
Motivation and retention	p. 156
Equality at work	p. 156
Summary propositions	p. 156
Summary questions	p. 157
Case study	p. 157
References and further reading	p. 158
7 Controlling your profits	p. 159
IT-based systems in the public house	p. 160
Application software	p. 160
Management information systems	p. 160
Catering information systems	p. 161
Stock control systems	p. 163
Electronic point of sale	p. 164
Specialized applications	p. 165
Menu engineering	p. 167
Gaming machines	p. 170
Summary propositions	p. 171
Summary questions and activities	p. 171
Case study	p. 172
References and further reading	p. 172
8 Ethics and dilemmas: the challenges of the licensed trade industry	p. 173
The management of violence	p. 174
Prevention of under-age drinking	p. 181
Drinking (and driving)	p. 183
Drug misuse	p. 185
Environmental issues	p. 186
Summary propositions	p. 188
Summary questions	p. 188
Case study	p. 189
References and further reading	p. 189
9 Careers and contacts	p. 190
Vocational and professional qualifications	p. 190
Useful addresses: professional bodies	p. 200
Useful addresses: licensed trade organizations	p. 206
Useful web sites	p. 210
Abbreviations used	p. 210
Index	p. 213

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Table of Contents