Managing Service In Food And Beverage Operations
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| Author | : Ronald F. Cichy |
| Publisher | : Educational Institute |
| Total Pages | : 0 |
| Release | : 2012-05-30 |
| Genre | : |
| ISBN | : 9780133097269 |
Managing Service in Food and Beverage Operations shows students how food service professionals create and deliver guest-driven service; enhance value, build guest loyalty, and promote repeat business; and continuously improve the process of providing excellent service. Students will learn how every aspect of a food service operations contributes to the guest experience and will explore unique features of a variety of food and beverage operations.
| 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 | : Jack D. Ninemeier |
| Publisher | : Amer Hotel & Motel Assn |
| Total Pages | : 370 |
| Release | : 1990 |
| Genre | : Business & Economics |
| ISBN | : 9780866120579 |
| Author | : Tarun Bansal |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2016-03-30 |
| Genre | : Bartending |
| ISBN | : 9789384588793 |
A textbook for the students of hotel management. Coverage includes food and beverage service, food and beverage operations, cost control and food and beverage management. The book is divided into 19 chapters beginning with development of catering industry in India before further exploring the potential of the Indian catering industry.
| Author | : John Cousins |
| Publisher | : Pearson Education |
| Total Pages | : 350 |
| Release | : 2002 |
| Genre | : Business & Economics |
| ISBN | : 9780582452718 |
This book propses systematic approaches to the design, planning and control of food and beverage operations and recognises the need to manage operations as operating systems.
| Author | : Angelo Camillo |
| Publisher | : |
| Total Pages | : |
| Release | : 2020 |
| Genre | : Food service management |
| ISBN | : 9781799865995 |
"This book provide an historical overview of the food service industry and how it has evolved over the centuries. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture"--
| Author | : Sylvain Boussard |
| Publisher | : Business Expert Press |
| Total Pages | : 205 |
| Release | : 2021-02-16 |
| Genre | : Business & Economics |
| ISBN | : 1637420110 |
This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets. Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficient knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.
| 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 | : John A. Cousins |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2019-05-30 |
| Genre | : Food service management |
| ISBN | : 9781911635093 |
This fifth 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. In particular the consideration of the foods service cycle and includes greater account being taken of the management of foodservice operations within a broader business framework. 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. With a clear, user friendly, structure based on the Food Service Cycle, this fifth edition of Food and Beverage Management has been designed to meet the needs of those undertaking a range of educational programmes, from diploma to undergraduate levels, as well as supporting in-company training programmes.
| Author | : John Cousins |
| Publisher | : Hodder Education |
| Total Pages | : 817 |
| Release | : 2012-03-30 |
| Genre | : Business & Economics |
| ISBN | : 1444169777 |
Thoroughly revised and updated for its 8th edition, Food and Beverage Service is considered the standard reference book for food and drink service in the UK and in many countries overseas. New features of this edition include: - larger illustrations, making the service sequence clearer than ever - updated information that is current, authoritative and sets a world standard - a new design that is accessible and appealing. As well as meeting the needs of students working towards VRQ, S/NVQ, BTEC or Institute of Hospitality qualifications in hospitality and catering at Levels 1 to 4, or degrees in restaurant, hotel and hospitality management, the 'Waiter's Bible' is also widely bought by industry professionals. It is a valuable reference source for those working in food and beverage service at a variety of levels and is recognised as the principal reference text for International WorldSkills Competitions, Trade 35 Restaurant Service.
