Food and beverage management : for the hospitality, tourism and event industries /

Bibliographic Details
Main Authors:	Cousins, John A. (Author), Foskett, David, 1951- (Author), Graham, David (Author), Hollier, Amy (Author)
Corporate Author:	EBSCOhost
Format:	eBook
Language:	English
Published:	Oxford : Goodfellow Publishers, [2023]
Edition:	Sixth edition.
Subjects:	Food service management. Hospitality industry > Management. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Cover
Title
Contents
Introduction to the sixth edition
Chapter 1: Food and beverage operations and management
1.1 Food and beverage operations
1.2 Service operations management
1.3 The hospitality industry and its products
1.4 Key influences on the food service industry
1.5 The legal framework
1.6 Developing management skills
1.7 References and additional reading
Chapter 2: Concept development
2.1 Developing a consumer-product relationship
2.2 Market research
2.3 Market segmentation
2.5 Completing the concept development
2.4 Idea evaluation
2.6 Setting goals and objectives
2.7 References and additional reading
Chapter 3: Product development
3.1 The product and the meal experience
3.2 Quality in the management of food and beverage operations
3.3 Creating the consumer-product relationship
3.4 Sales promotion
3.5 The consumer-product relationship as a dynamic process
3.6 References and additional reading
Chapter 4: Operational areas, equipment and staffing
4.1 Key influences on operational design
4.2 Developing a systematic approach
4.3 Health and safety
4.4 Food production areas and equipment
4.5 Food and beverage service areas and equipment
4.7 References and additional reading
4.6 Staff management considerations
Chapter 5: Food production
5.1 Types of menus
5.2 Menu planning
5.3 Menu costing and pricing
5.4 Food production systems
5.5 Volume in food production
5.6 Purchasing
5.8 References and additional reading
5.7 Operational control
Chapter 6: Beverage provision
6.1 Safe, sensible drinking
6.2 Types of wine and drink lists
6.3 Developing wine and drink lists
6.4 Pricing of wines and drinks
6.5 Purchasing
6.6 Further consideration on wine provision
6.7 Storage
6.8 Beverage control
6.9 References and additional reading
Chapter 7: Food and beverage service
7.1 The nature of food and beverage service
7.2 Food and beverage service systems
7.3 Customer service vs resource productivity
7.4 Customer relations
7.5 Managing volume
7.6 Managing the service sequence
7.8 References and additional reading
7.7 Revenue control
Chapter 8: Events, conferencing and banqueting
8.1 Overview and structure of the events sector
8.2 Sales and marketing of events
8.3 Staffing considerations
8.4 Costing considerations
8.5 Managing the event process
8.6 References and additional reading
Chapter 9: Appraising performance
9.1 Approaches to appraisal
9.2 Appraising revenue
9.3 Appraising costs
9.4 Appraising profits
9.5 Appraising the product
9.6 References and additional reading
Chapter 10: Making strategic decisions
10.1 The origins of strategy
10.2 Assessing current performance
10.3 Assessing organisational capability
10.4 Strategic analysis and planning