by
Davis, Bernard.
Call Number
647.95068
Publication Date
2017
Format:
Electronic Resources
Relevance:
95078.9531
by
Davis, Bernard.
Call Number
647.95068 FOO
Publication Date
2013
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.
Format:
Electronic Resources
Relevance:
60139.4180
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by
Katsigris, Costas.
Call Number
647.940682 KAT
Publication Date
2009
Format:
Electronic Resources
Relevance:
47546.1211
by
Cousins, John.
Call Number
647.95068 COU
Publication Date
2011
Summary
This third edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries
Format:
Books
Relevance:
43632.5313
Call Number
647.95068
Publication Date
2016
Summary
Americans spend more than 600 billion a year eating out. Busy consumers don't have the time or inclination to cook they want tasty, nutritious meals without dishes to wash. More and more singles, working parents and seniors are demanding greater convenience and are turning to restaurants to fill that need. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management.
Format:
Electronic Resources
Relevance:
2.2552
by
Meyer, Arthur L., author.
Call Number
647.95 MEY
Publication Date
2013
Summary
The restaurant business is both an established field and also an evolving one. Today more people eat out, having less time to cook at home. With the advent of the celebrity chef, many people are interested in trying new and different foods. The expansive cable television networks provide entertainment in the form of "reality shows" revolving around winning money to open a dream restaurant or be top chef. The globalization of food distribution allows people everywhere to become familiar with ingredients never before available, stimulating their interest in food as more than sustenance. Dining out becomes entertainment as well as filling the need for nourishment. With over 80 combined years of cooking experience, Meyer and Vann have seen the trials of opening and running restaurants-those they have worked in and those they have designed and helped to open. They bring this expertise to How to Open and Operate a Restaurant and will take the reader through al the aspects of opening and running a restaurant including many examples of pitfalls to avoid, rules to follow and guidelines for success.
Format:
Electronic Resources
Relevance:
2.1984
by
Godsmark, Elizabeth, author.
Call Number
641.874 23
Publication Date
2014
Format:
Electronic Resources
Relevance:
1.3594
by
Broadhurst, Jeff, interviewee.
Call Number
XX(272709.1)
Publication Date
2015
Summary
Jeff Broadhurst joined Eat'n Park Hospitality Group as Director of Business Development for Parkhurst Dining Services in 1996, following a 5 year career with Federated Investors in their Chicago and Kentucky markets. In 2002, he was promoted to President of Parkhurst Dining Services, and in 2006, took over the responsibilities of President of Eat'n Park Restaurants. In 2008, Jeff became President and CEO of Eat'n Park Hospitality Group.
Format:
Electronic Resources
Relevance:
1.3275
by
Cousins, John, author.
Call Number
647.95068 COU
Publication Date
2018
Summary
Build essential skills in Food and Beverage Service with this brand new textbook, written specially for the new Level 2 Technical Certificate and endorsed by City & Guilds. Get to grips with the new Level 2 Technical Certificate, with learning objectives linked to the new qualification. Enhance your understanding with definitions of key terms. Check your knowledge with 'Test Your Learning' short-answer questions. Put your learning into context with practical, service-based 'In Practice' activities.
Format:
Electronic Resources
Relevance:
1.3264
by
Foskett, David, 1951-
Call Number
647.94 23
Publication Date
2011
Format:
Electronic Resources
Relevance:
0.9953
by
Kumar, S.
Call Number
647.95 KUM
Publication Date
2008
Format:
Electronic Resources
Relevance:
0.9230
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