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Author : Negi Jagmohan
Publisher : S. Chand Publishing
Page : 128 pages
File Size : 55,7 Mb
Release : 2013
Category : Business & Economics
ISBN : 9788121997720
Food and Beverage Service Operation
Author : Camillo, Angelo A.
Publisher : IGI Global
Page : 497 pages
File Size : 49,7 Mb
Release : 2021-04-09
Category : Business & Economics
ISBN : 9781799843436
Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. 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. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.
Author : John Cousins,Suzanne Weekes
Publisher : Unknown
Page : 432 pages
File Size : 49,7 Mb
Release : 2020-08-28
Category : Electronic
ISBN : 1398300152
This updated edition of our bestselling title is an invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. Covers contemporary and current trends and issues in food and beverage service such as: The Slow Food Movement, fusion cuisine and street food.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.Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
Author : Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott
Publisher : Routledge
Page : 412 pages
File Size : 44,5 Mb
Release : 2013-01-11
Category : Business & Economics
ISBN : 9781136001222
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 : Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott
Publisher : Routledge
Page : 448 pages
File Size : 41,8 Mb
Release : 2008-04-22
Category : Business & Economics
ISBN : 9781136402838
Food and Beverage Management 4e provides a complete introduction to this vital area of hospitality management. Now in its fourth edition, this best-selling text has been completely revised and restructured to reflect current practice and teaching and includes updated information on all areas, especially technology, operations and staffing issues. Each chapter has a user friendly structure including aims, exercises and further study hints. Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice.
Author : Ronald F. Cichy,Philip J. Hickey,American Hotel & Lodging Association,American Hotel and Lodging Association, Educational Institute Staff
Publisher : Educational Institute
Page : 0 pages
File Size : 45,5 Mb
Release : 2012-05-30
Category : Electronic
ISBN : 0133097269
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 : John Cousins,Dennis Lillicrap,Suzanne Weekes
Publisher : Hodder Education
Page : 580 pages
File Size : 53,6 Mb
Release : 2014-09-26
Category : Cooking
ISBN : 9781471807978
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,David Foskett,Cailein Gillespie
Publisher : Pearson Education
Page : 350 pages
File Size : 48,6 Mb
Release : 2002
Category : Besin hizmeti yönetimi- Büyük Britanya
ISBN : 0582452716
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 : Jack D. Ninemeier
Publisher : Amer Hotel & Motel Assn
Page : 370 pages
File Size : 51,9 Mb
Release : 1990
Category : Business & Economics
ISBN : 0866120572
Author : Jack D. Ninemeier
Publisher : Educational Inst of the Amer Hotel
Page : 381 pages
File Size : 46,9 Mb
Release : 2005
Category : Business & Economics
ISBN : 0866122680
Author : Tarun Bansal
Publisher : Unknown
Page : 0 pages
File Size : 46,7 Mb
Release : 2016-03-30
Category : Bartending
ISBN : 9384588792
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,Dennis Lillicrap
Publisher : Hodder Education
Page : 817 pages
File Size : 53,6 Mb
Release : 2012-03-30
Category : Business & Economics
ISBN : 9781444169775
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.
Author : Bernard Davis,Sally Stone
Publisher : Unknown
Page : 362 pages
File Size : 46,5 Mb
Release : 1991-01-01
Category : Business & Economics
ISBN : 0750600101
An updated guide to effective management in the catering trade. All aspects of catering are included with applications in all sections of the industry from large hotels and quality restaurants to popular, industrial and welfare catering.
Author : John A. Cousins,David Foskett,David Graham,Amy Hollier
Publisher : Unknown
Page : 0 pages
File Size : 53,9 Mb
Release : 2019-05-30
Category : Food service management
ISBN : 1911635093
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 : Joseph Wambua
Publisher : GRIN Verlag
Page : 19 pages
File Size : 54,7 Mb
Release : 2015-03-19
Category : Business & Economics
ISBN : 9783656923763
Seminar paper from the year 2014 in the subject Business economics - Business Management, Corporate Governance, grade: A, , course: Supply Chain Management, language: English, abstract: The paper presents the application of concepts learned in class on food and beverage services system. It discusses a case study of Mr. Brown. He is a client who has requested for food and beverage services from the hotel. The paper will show how the event is organized inclusive of the purchasing of the raw materials, preparation and conservation of food. In addition to that, the paper addresses the usage of the available resources and make profits. The development also includes a budget for the event. KCA limited provides the services to Mr. Brown and his colleagues, family, suppliers, and employees in celebration of 50 years in business.
