The Principles And Practice Of Bar And Beverage Management
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Author | : James Murphy |
Publisher | : Goodfellow Publishers Ltd |
Total Pages | : 258 |
Release | : 2013-05-31 |
Genre | : Business & Economics |
ISBN | : 1908999381 |
A comprehensive text and resource book designed to explain the latest developments in and new complexities of managing modern bars- be they stand alone or part of larger institutions such as hotels and resorts.
Author | : James Murphy |
Publisher | : Goodfellow Publishers Ltd |
Total Pages | : 372 |
Release | : 2013-05-31 |
Genre | : Business & Economics |
ISBN | : 1908999594 |
A comprehensive training guide and authoritative resource essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. It provides an in-depth knowledge of the products, plus the technical skills, practices and latest developments in the bar and beverage area.
Author | : James Murphy |
Publisher | : Goodfellow Publishers Ltd |
Total Pages | : 16 |
Release | : 2013 |
Genre | : Business & Economics |
ISBN | : 1908999586 |
The bar and drinks business is hugely competitive. The key to success or failure between the many beverages and services offered in any bar is the employees who make, sell and serve them. Customer expectation and demand is constantly increasing and so it's crucial for all staff to have comprehensive product knowledge and superior specialized service skills.The Principles and Practices of Bar and Beverage Management - The Drinks Handbook is a comprehensive training guide and authoritative resource essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. Packed with facts, explanatory illustrations and case studies it provides an in-depth knowledge of the products, plus the technical skills, practices and latest developments in the bar and beverage area.Its 13 chapters are divided into two sections as follows:* Theory: a complete guide to beers, wines, spirit, liqueurs, teas and coffee and soft drinks - where they're from, how they're made, how to serve and how to achieve maximum profits.* Reference: a compilation of facts including 'beers of the world' and an indispensible listing of over 90 cocktail recipes. Its companion textbook, Principles and Practices of Bar and Beverage Management concentrates on the complexities of managing modern bars. Together the two books create a must-have toolkit for all students and industry professionals in the fields of food and beverage management. Online resources in the form of PowerPoint slides will accompany this handbook.
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.
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 | : Robert Grimes |
Publisher | : Kendall/Hunt Publishing Company |
Total Pages | : 754 |
Release | : 2015-02-10 |
Genre | : Restaurant management |
ISBN | : 9781465266002 |
The Recipe for Success in Restaurant Management
Author | : Jon Taffer |
Publisher | : Houghton Mifflin Harcourt |
Total Pages | : 259 |
Release | : 2013 |
Genre | : Business & Economics |
ISBN | : 0544148304 |
Bar and restaurant expert and host of Bar Rescue Jon Taffer offers a no-nonsense strategy for making your business successful by creating the right emotional reactions in your customers.
Author | : David S. Bright |
Publisher | : |
Total Pages | : 0 |
Release | : 2023-05-16 |
Genre | : |
ISBN | : 9781998109166 |
Black & white print. Principles of Management is designed to meet the scope and sequence requirements of the introductory course on management. This is a traditional approach to management using the leading, planning, organizing, and controlling approach. Management is a broad business discipline, and the Principles of Management course covers many management areas such as human resource management and strategic management, as well as behavioral areas such as motivation. No one individual can be an expert in all areas of management, so an additional benefit of this text is that specialists in a variety of areas have authored individual chapters.
Author | : Francis Buttle |
Publisher | : Taylor & Francis |
Total Pages | : 435 |
Release | : 2016-10-04 |
Genre | : Business & Economics |
ISBN | : 1317403495 |
This introductory textbook shows you how to apply the principles of marketing within the hospitality industry. Written specifically for students taking marketing modules within a hospitality course, it contains examples and case studies that show how ideas and concepts can be successfully applied to a real-life work situation. It emphasizes topical issues such as sustainable marketing, corporate social responsibility and relationship marketing. It also describes the impact that the internet has had on both marketing and hospitality, using a variety of tools including a wide range of internet learning activities. This 3rd Edition has been updated to include: Coverage of hot topics such as use of technology and social media, power of the consumer and effect on decision making, innovations in product design and packaging, ethical marketing and sustainability marketing Updated online resources including: power point slides, test bank of questions, web links and additional case studies New and updated international case studies looking at a broad range of hospitality settings such as restaurants, cafes and hotels New discussion questions to consolidate student learning at the end of each chapter.
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.