Food And Beverage Service 9th Edition
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| Author | : John Cousins |
| Publisher | : Hodder Education |
| Total Pages | : 580 |
| Release | : 2014-09-26 |
| Genre | : Cooking |
| ISBN | : 1471807975 |
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques
| Author | : John Cousins |
| Publisher | : Hodder Education |
| Total Pages | : 705 |
| Release | : 2020-08-28 |
| Genre | : Cooking |
| ISBN | : 139830011X |
This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects. - Supports a range of professional qualifications as well as in-company training programmes. - Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
| Author | : Jack D. Ninemeier |
| Publisher | : Educational Institute |
| Total Pages | : 0 |
| Release | : 2013 |
| Genre | : Bartending |
| ISBN | : 9780133418972 |
The eighth edition of Planning and Control for Food and Beverage Operations continues an emphasis on practical activities that managers in food service operations of all sizes can use to plan and control their operations. The primary topics of this book food and beverage products, labor, and revenue are carefully analyzed, and the best strategies for their management in commercial and noncommercial food service operations are provided. This book is meant to be read and used. Students in formal educational programs and trainees in hospitality operations may read the book from cover to cover as part of formal or informal professional development and career training activities. Others, such as managers and supervisors on the front lines, can turn to this book for how-to-do-it help with problem-solving tasks on the job."
| Author | : Lea R. Dopson |
| Publisher | : John Wiley & Sons |
| Total Pages | : 469 |
| Release | : 2019-09-04 |
| Genre | : Technology & Engineering |
| ISBN | : 1119524997 |
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
| Author | : Andrew H. Feinstein |
| Publisher | : Wiley Global Education |
| Total Pages | : 707 |
| Release | : 2017-04-03 |
| Genre | : Business & Economics |
| ISBN | : 111919413X |
Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.
| Author | : Paul R. Dittmer |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 2005-02-28 |
| Genre | : Business & Economics |
| ISBN | : 9780471706427 |
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package
| Author | : John R. Walker |
| Publisher | : John Wiley & Sons |
| Total Pages | : 434 |
| Release | : 2021-12-02 |
| Genre | : Technology & Engineering |
| ISBN | : 1119762162 |
THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
| Author | : Martin G. Jagels |
| Publisher | : John Wiley and Sons |
| Total Pages | : 610 |
| Release | : 2006-03-03 |
| Genre | : Business & Economics |
| ISBN | : 0471687898 |
The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. Hospitality Man-agement Accounting, Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits. This accessible Ninth Edition offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.
| Author | : Bruce H Axler |
| Publisher | : |
| Total Pages | : 222 |
| Release | : 2013 |
| Genre | : Beverage service |
| ISBN | : 9788126542659 |
| Author | : Dennis R. Lillicrap |
| Publisher | : John Wiley & Sons Incorporated |
| Total Pages | : 398 |
| Release | : 1993-09-01 |
| Genre | : Cooking |
| ISBN | : 9780470233559 |
Thoroughly revised, updated and redesigned, this edition uses an operations hierarchy framework which takes readers in stages through the basic skills, tasks and duties, relating them to service techniques, food operations and sectors. Crumbing down, mixing cocktails, more specialized forms of service, revenue control, legal aspects, staff organization and training are among the topics discussed. Covers all service methods required by various examining and awarding bodies. Includes new photographs, color diagrams and document originals.
