Food and Beverage Management

Food and Beverage Management
Author: Bernard Davis
Publisher: Routledge
Total Pages: 412
Release: 2013-01-11
Genre: Business & Economics
ISBN: 1136001220

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.

Franchising Hospitality Services

Franchising Hospitality Services
Author: Conrad Lashley
Publisher: Routledge
Total Pages: 293
Release: 2007-06-07
Genre: Business & Economics
ISBN: 1136402284

'Franchising in the Hospitality Industry' provides an overview of the issues, debates and challenges associated with business franchising. In two parts, this text firstly looks at the issues from both an academic and practitioner perspective. The second part looks more closely at service sector groups in the hospitality industry, such as hotels, leisure and catering using national and international examples and illustrations. These demonstrate how the theories and debates discussed in the first part, are tackled in real life situations. Examples used are from well known companies such as McDonalds, Baskin Robbins, Burger King, Choice Hotels, Holiday Inn, Domino Pizza, Pierre Victoire amongst others.

Restaurant Concepts, Management, and Operations

Restaurant Concepts, Management, and Operations
Author: John R. Walker
Publisher: Wiley Global Education
Total Pages: 446
Release: 2017-11-30
Genre: Business & Economics
ISBN: 1119393582

Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

Operations Management

Operations Management
Author: Peter Jones
Publisher: Oxford University Press, USA
Total Pages: 473
Release: 2020
Genre: Industrial management
ISBN: 0198724357

Concise, engaging, relevant: light on quantitative techniques and packed with cases offering a real-world perspective, this text provides the most accessible approach to operations management.

Operations Management

Operations Management
Author: Mike Pycraft
Publisher: Pearson South Africa
Total Pages: 852
Release: 2000
Genre: Just-in-time systems
ISBN: 9781868910700

Operations Management

Operations Management
Author: B. Mahadevan
Publisher: Pearson Education India
Total Pages: 676
Release: 2010
Genre: Business & Economics
ISBN: 9788131730706

"Covers the core concepts and theories of production and operations management in the global as well as Indian context. Includes boxes, solved numerical examples, real-world examples and case studies, practice problems, and videos. Focuses on strategic decision making, design, planning, and operational control"--Provided by publisher.

Running a Food Hub: Volume Two, a Business Operations Guide

Running a Food Hub: Volume Two, a Business Operations Guide
Author: James Matson
Publisher: Government Printing Office
Total Pages: 84
Release: 2015-09-17
Genre: Business & Economics
ISBN: 9780160929847

This report is part of a multi-volume technical report series entitled, Running a Food Hub, with this guide serving as a companion piece to other United States Department of Agriculture (USDA) reports by providing in-depth guidance on starting and running a food hub enterprise. In order to compile the most current information on best management and operations practices, the authors used published information on food hubs, surveyed numerous operating food hubs, and pulled from their existing experience and knowledge of working directly with food hubs across the country as an agricultural business consulting firm. The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks. As such, the guide explores the different decision points associated with the organizational steps for starting and implementing a food hub. For some sections, sidebars provide “decision points,” which food hub managers will need to address to make key operational decisions. This illustrated guide may assist the operational staff at small businesses or third-party organizations that may provide aggregation, marketing, and distribution services from local and regional producers to assist with wholesale, retail, and institution demand at government institutions, colleges/universities, restaurants, grocery store chains, etc. Undergraduate students pursuing coursework for a bachelor of science degree in food science, or agricultural economics may be interested in this guide. Additionally, this reference work will be helpful to small businesses within the food trade discipline.

International Hospitality Industry

International Hospitality Industry
Author: Bob Brotherton
Publisher: Routledge
Total Pages: 252
Release: 2012-06-14
Genre: Business & Economics
ISBN: 1136394087

With contributions from leading figures in the field The International Hospitality Industry looks at both specific sectors of the industry, such as restaurants, cruises, hotels and contract foodservice. The book moves on to highlight the key issues that will be encountered within every sector of the industry - operations, IT, marketing and HR among others - thereby providing the reader with an all-encompassing and comparative overview of the field.

Strategic Operations Management

Strategic Operations Management
Author: Steve Brown
Publisher: Routledge
Total Pages: 428
Release: 2007-06-01
Genre: Business & Economics
ISBN: 1136362304

This is a substantial new edition of a successful textbook which continues to have a sensible and 'easy to read' style. Each Chapter has a past/present/future theme with a real strategic approach. Strategic Operations Managment shows operations as combining products and services into a complete offer for the customer. Services are therefore seen as key and are integrated throughout the material in each chapter. Manufacturing, service supply and other key factors are all shown to be in place. In an era where companies are fond of talking about core competences but still struggle to understand their operations, this is an important for academics and practitioners alike. Only when managers understand their operations will they be able to leverage them into any sort of capabilities that will lead to competitive advantage. Online tutor resource materials accompany the book.