Search Results for Food and beverage services - Narrowed by: 2006-2013

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

2024-05-18T11:16:17Z

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
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Food and beverage service / Dennis Lillicrap, John Cousins.

2024-05-18T11:16:17Z

by Lillicrap, D. R.
Call Number 647.95 LIL
Publication Date 2010
Format: Books

Food and beverage service / Dennis Lillicrap & John Cousins.

2024-05-18T11:16:17Z

by Lillicrap, D. R.
Call Number 642.6 LIL
Publication Date 2006
Format: Books

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

2024-05-18T11:16:17Z

by Davis, Bernard.
Call Number 647.95068 DAV
Publication Date 2008
Format: Books

Introduction to hospitality management / John R. Walker.

2024-05-18T11:16:17Z

by Walker, John R., 1944-
Call Number 647.94068 WAL
Publication Date 2006
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip069/2006007209.html

Principles of food, beverage, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe III.

2024-05-18T11:16:17Z

by Dittmer, Paul.
Call Number 647.95068 DIT
Publication Date 2009 2008
Format: Books
Table of contents only http://www.loc.gov/catdir/enhancements/fy0827/2008001373-t.html Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2008001373-d.html

Food and beverage cost control / Lea R. Dopson, David K. Hayes, Jack E. Miller.

2024-05-18T11:16:17Z

by Dopson, Lea R.
Call Number 647.950681 DOP
Publication Date 2008
Summary "For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0613/2006014655.html

Principles and Practices of Bar and Beverage Management [electronic resource] : The Drinks Handbook

2024-05-18T11:16:17Z

by Murphy, James.
Call Number TX901
Publication Date 2013
Summary A comprehensive training guide and authoritative resource essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. It provides an in-depth knowledge of the products, plus the technical skills, practices and latest developments in the bar and beverage area.
Format: Electronic Resources
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Food and beverage management [electronic resource] : for the hospitality, tourism and event industries / John Cousins, David Foskett, Andrew Pennington.

2024-05-18T11:16:17Z

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
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Revenue management for the hospitality industry / David K. Hayes, Allisha A. Miller.

2024-05-18T11:16:17Z

by Hayes, David K.
Call Number 647.94068 HAY
Publication Date 2011
Summary "This is the first book that has been developed specifically to examine what revenue managers in the hospitality industry must know and do to be successful. Numerous cases and practical examples are used to illustrate revenue management concepts. Chapter ending questions and problems help them perform the calculations and practice the decision-making skills that are used in the field. RM in Action shows how the revenue management principles can be clearly illustrated using real-world examples reported in various news outlets. RM on the Web offers sites listed on the Internet to provide supplemental information about a topic or issue. Revenue managers will then gain hands-on skills to effectively manage their inventories and prices."--Provided by publisher. "This is the first book that has been developed specifically to examine what revenue managers in the hospitality industry must know and do to be successful."--Provided by publisher.
Format: Books

Ceserani and Kinton's the theory of catering / David Foskett and Victor Ceserani.

2024-05-18T11:16:17Z

by Foskett, David, 1951-
Call Number 647.95 FOS
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html

The 2013 restaurant, food & beverage market research handbook : an annual strategic planning and reference handbook / by Richard K. Miller and Kelli Washington.

2024-05-18T11:16:17Z

by Miller, Richard K. (Richard Kendall), 1946- author.
Call Number 647.940688 23
Publication Date 2013
Format: Electronic Resources
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The complete guide to successful event planning [electronic resource] / Shannon Kilkenny.

2024-05-18T11:16:17Z

by Kilkenny, Shannon, 1955-
Call Number 394.2 KIL
Publication Date 2011
Summary Gathering people together for a special event is always a challenge even for the experienced planner for each event is unique. This book is designed to empower any planner to meet all challenges that surround a production. Successful events do not just happen; they are the result of hard work, creativity, awareness, and careful attention to detail. Every detail! Successful Event Planning 2nd Edition is the most thorough, concise, and easy to follow event planning book available. From the initial concept to ongoing management, this book has techniques to increase your chances of success and sy
Format: Electronic Resources
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The Restaurant Manager's Handbook : How to Set Up, Operate, and Manage a Financially Successful Food Service Operation.

2024-05-18T11:16:17Z

by Brown, Douglas Robert, 1960- 1960-, author.
Call Number 642.5 BRO
Publication Date 2007
Summary The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service operation. Now in the 4th completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We've added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager's Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even a section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. Anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur's start-up. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. The companion CD-ROM is not available for download with this electronic version of the book but it may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 1000 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.
Format: Electronic Resources
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