Search Results for Food and beverage services - Narrowed by: Food service management.

Strategic Questions in Food and Beverage Management.

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by Wood, Roy C.
Call Number 647.95068
Publication Date 2018
Format: Electronic Resources
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Food and Beverage Management.

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by Davis, Bernard.
Call Number 647.95068
Publication Date 2017
Format: Electronic Resources
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Improving food and beverage performance / Keith Waller.

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by Waller, Keith.
Call Number 647.95068 WAL
Publication Date 1996
Summary The food and beverage aspect of hospitality operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance shows how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance, combining the key themes of quality, customer service and efficient management. This text will enable managers and students alike to recognize all the contributing factors to a successful food and beverage operation.
Format: Books

The food and beverage manager / Paul Cullen.

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by Cullen, Paul, 1954-
Call Number 647.95068 CUL
Publication Date 1997
Format: Books

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

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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 management / Bernard Davis ... [et al]

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

Advanced modern food and beverage service / William L. Kahrl.

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by Kahrl, William L.
Call Number 642.5068 KAH
Publication Date 1977
Format: Books

Management of food and beverage operations / Jack D. Ninemeier.

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by Ninemeier, Jack D.
Call Number 647.95068 NIN
Publication Date 1995
Format: Books

Introduction to modern food and beverage service / William L. Kahrl.

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by Kahrl, William L
Call Number 642.47 KAH
Publication Date 1976
Format: Books

Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone.

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by Davis, Bernard.
Call Number 647.95068 DAV
Publication Date 1998
Format: Books

The beverage manager's guide to wines, beers, and spirits / John Peter Laloganes, Albert W. A. Schmid.

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by Laloganes, John P., author.
Call Number 641.874 LAL
Publication Date 2018
Format: Books

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

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by Davis, Bernard, author.
Call Number 647.95068 DAV
Publication Date 2018
Summary This 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.
Format: Books

Food and beverage management [electronic resource] : for the hospitality, tourism and event industries / John Cousins, David Foskett, Andrew Pennington.

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

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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