Description
This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis.
Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers
Table of Contents
Chapter 1: Food and beverage management - still in a rut?
Chapter 2: All change or no change? Food and beverage markets today
Chapter 3: How important is the meal experience?
Chapter 4: Is there such a thing as culinary creativity?
Chapter 5: Why are there so many celebrity chefs and cooks (and do we need them?)
Chapter 6: Is food an art form? Pretentiousness and pomposity in cookery.
Chapter 7: Does menu engineering tell us anything?
Chapter 8: Whine or wine? Is discourse about beverages in contemporary society an instance of fabulation?
Chapter 9: Should food and beverage managers care where food comes from?
Chapter 10: Is higher food and beverage management education fit for purpose?
