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Full Description
* Sixth edition updated and revised to take account of changes in approaches to the management of F&B operations brought about by issues such as COVID, Brexit, staff shortages, technology and sustainability ethics;
* Content based on the application of systems operations management theory to traditional and current industry practice in food and beverage operations
* Specially designed to support learning being divided into ten chapters, ideal for semester teaching, thorough pedagogic features, the provision of references and additional sources of information, together with supporting PowerPoint presentations
* Written by an experienced team of authors who are recognised authorities in food and beverage operations and culinary arts.
This 6th edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. This includes changes to management best practice brought about the consequences of COVID and Brexit, as well looking at the impact of the increasing use of technology and kitchen/service robotics, changes to allergen regulations and issues of sustainability and business ethics, including ethical sourcing. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business, as it is about specific aspects of the food and beverage product.
Contents
Preface; Acknowledgements; Ch 1 Food and beverage operations and management; Ch 2 Concept development; Ch 3 Product development; Ch 4 Operational areas, equipment and staffing; Ch 5 Food production Ch 6 Beverage provision; Ch 7 Food and beverage service; Ch 8 Events, conferencing and banqueting; Ch 9 Performance Appraisal; Ch 10 Making Strategic Decisions; Annexes; Index
