Food and beverage management / Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis.

ISBN:

9781138679313

Titre:

Auteur:

Davis, Bernard, author.

Auteur personnel:

Davis, Bernard, author.

Édition:

Sixth edition.

Description physique:

xxiii, 379 pages : illustrations ; 26 cm.

Contenu:

1. Introducing food and beverage management -- 2. Classifying food and drink service operations -- 3. Restaurants and events - the direct market -- 4. Contract foodservice, travel and public sector catering - the indirect market -- 5. Developing the concept -- 6. The menu -- 7. Purchasing and storage -- 8. Production and service -- 9. Controlling the operation -- 10. Staffing issues -- 11. Food and beverage marketing -- 12. Managing quality in food and drink service operations -- 13. Trends and developments.

Terme sujet:

Hospitality industry -- Management.

Food service management.

Auteur ajouté:

Lockwood, Andrew,

Alcott, Peter,

Pantelidis, Ioannis S.,

Format:

Livres

Date de publication:

2018

WAIT_PUBINFO:

MIlton Park, Abingdon, Oxon :

Routledge,

2018.

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Résumé

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 main sectors - fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology.

New to this edition:

New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter.

It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of 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.

Notes de l'auteur

Bernard Davis wrote the first edition of this book and led its development through the second and third editions to become the best-selling text that it is today.

Andrew Lockwood is Forte Professor of Hospitality Management in the School of Hospitality and Tourism Management at the University of Surrey.

Peter Alcott retired from his post as Senior Tutor for Professional Training and SCEPTrE Fellow at the University of Surrey in September 2009, where he now teaches hospitality management modules on a part-time basis.

Ioannis S. Pantelidis is a Principal Lecturer in Hospitality Management at the University of Brighton.

Table des matières

List of figures	p. xiii
List of tables	p. xviii
Preface to the sixth edition	p. xix
Acknowledgements	p. xxi
1 Introducing food and beverage management	p. 1
Chapter objectives	p. 1
Introduction	p. 1
Size and scope of food and beverage operations	p. 2
Food and beverage management	p. 9
Managing the meal experience	p. 20
Summary	p. 32
Review questions	p. 32
Further reading	p. 32
2 Classifying food and drink service operations	p. 34
Chapter objectives	p. 34
Introduction	p. 34
Why classify? What is the problem?	p. 35
Approaches to classification	p. 36
Summary	p. 44
Review questions	p. 44
Further reading and references	p. 44
3 Restaurants and events - the direct market	p. 45
Chapter objectives	p. 45
Introduction	p. 45
Direct food and drink service operations	p. 46
Hotel, bed and breakfast, hostels and membership clubs	p. 54
Fast food	p. 61
Summary	p. 74
Further study options	p. 74
Review questions	p. 75
Further reading	p. 75
4 Contract foodservice, travel and public sector catering - the indirect market	p. 76
Chapter objectives	p. 76
Introduction	p. 76
Business and industry	p. 77
Education	p. 82
Travel	p. 84
Hospitals, the services and prisons	p. 91
Summary	p. 92
Further study options	p. 92
Review questions	p. 93
Further reading	p. 93
5 Developing the concept	p. 94
Chapter objectives	p. 94
Introduction	p. 94
The concept	p. 95
Feasibility study	p. 96
The business plan	p. 99
Financing the operation	p. 103
Facility design and layout	p. 108
Summary	p. 109
Further study options	p. 110
Review questions	p. 118
Further reading	p. 119
6 The menu	p. 120
Chapter objectives	p. 120
Introduction	p. 120
Types of menu	p. 121
Menu offering	p. 126
Menu pricing	p. 135
Menu knowledge	p. 143
Nutrition	p. 144
Beverage menus/lists	p. 145
Menu merchandising	p. 151
Summary	p. 153
Further study options	p. 153
Review questions	p. 155
Further reading	p. 156
7 Purchasing and storage	p. 157
Chapter objectives	p. 157
Introduction	p. 157
Purchasing	p. 158
The purchasing procedure	p. 161
Price and quality performance	p. 162
The purchasing of foods	p. 163
The purchasing of beverages	p. 168
Receiving of food	p. 170
Storing and issuing food	p. 171
Stocktaking of food and beverages	p. 171
Receiving of beverages	p. 173
Storing and issuing of beverages	p. 173
Summary	p. 175
Further study options	p. 175
Study exercise	p. 176
Review questions	p. 176
Further reading	p. 177
8 Production and service	p. 178
Chapter objectives	p. 178
Introduction	p. 178
Hazard analysis and critical control point	p. 179
The planning of food service facilities	p. 179
Food production methods	p. 184
Beverage production methods	p. 194
Food and beverage service methods	p. 195
Food service methods	p. 196
Beverage service methods	p. 214
Summary	p. 219
Further study options	p. 219
Study exercise	p. 221
Further reading	p. 221
9 Controlling the operation	p. 222
Chapter objectives	p. 222
Introduction	p. 222
Understanding the cost and profit structure of the business	p. 223
The objectives of food and beverage control	p. 234
The stages of control: pre-operational control - the planning phase	p. 239
The stages of control: the operational phase	p. 243
The stages of control: the post operational phase	p. 255
Summary	p. 269
Further study options	p. 269
Review questions	p. 269
Further reading	p. 270
10 Staffing issues	p. 275
Chapter objectives	p. 275
Introduction	p. 275
Employment in the hospitality industry	p. 275
Recruitment and selection	p. 278
Staff training	p. 280
Staff scheduling	p. 280
Supervision and communication	p. 283
Staff turnover	p. 286
Legal framework	p. 288
Summary	p. 292
Further study options	p. 292
Study exercise	p. 292
Review questions	p. 294
Further reading	p. 294
11 Food and beverage marketing	p. 295
Chapter objectives	p. 295
Introduction	p. 295
Marketing	p. 296
Advertising	p. 310
Public relations	p. 315
Merchandising	p. 317
Sales promotion	p. 318
Personal selling and up-selling	p. 320
Digital marketing for restaurants	p. 321
Summary	p. 324
Further study options	p. 324
Review questions	p. 324
Further reading	p. 325
12 Managing quality in food and drink service operations	p. 326
Chapter objectives	p. 326
What is quality?	p. 326
Why is quality important?	p. 331
Managing quality in food and drink service operations	p. 332
A systematic approach to quality management	p. 333
Developing approaches to quality management	p. 338
Examples of quality management in practice	p. 342
Conclusions	p. 348
Review questions	p. 348
References	p. 348
Further reading	p. 349
13 Trends and developments	p. 350
Chapter objectives	p. 350
Introduction	p. 350
Consumer trends	p. 350
Environmental trends	p. 353
Ethical trends	p. 357
Technology trends	p. 362
References	p. 365
Index	p. 367