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Author : Jack D. Ninemeier
Publisher : Amer Hotel & Motel Assn
Page : 370 pages
File Size : 41,9 Mb
Release : 1990
Category : Business & Economics
ISBN : 0866120572
Author : Jack D. Ninemeier,& Lodging Assoc American Lodging Assoc,American Hotel & Lodging Educational Institute,American Hotel & Lodging Association
Publisher : Educational Institute
Page : 0 pages
File Size : 40,7 Mb
Release : 2012-05-30
Category : Bartending
ISBN : 0133086151
Give your students the foundation they need to make smart decisions in food and beverage operations. MANAGEMENT OF FOOD AND BEVERAGE OPERATIONS addresses ways in which food and beverage operations have adapted management and operating tactics from other industries, what operations are doing to maintain or improve quality standards while reducing expenses, and how high-tech strategies are being used to give customers greater value for their dining dollars. Changes to this edition include technology-related updates throughout the text, an expanded discussion of marketing channels and tactics used by food service managers, information on sustainability issues in food service, and discussion of nutrition issues including menu labeling legislation, organic foods, food allergies, and the obesity problem in the United States.
Author : Tarun Bansal
Publisher : Unknown
Page : 0 pages
File Size : 48,7 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 : Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott
Publisher : Routledge
Page : 448 pages
File Size : 49,5 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 : Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott
Publisher : Routledge
Page : 412 pages
File Size : 48,6 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 : John Cousins,David Foskett,Cailein Gillespie
Publisher : Pearson Education
Page : 350 pages
File Size : 52,8 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 : 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 : 51,8 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 : Camillo, Angelo A.
Publisher : IGI Global
Page : 497 pages
File Size : 53,6 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 : Jack D. Ninemeier,American Hotel American Hotel & Lodging Association
Publisher : Educational Institute
Page : 0 pages
File Size : 55,7 Mb
Release : 2015-07-07
Category : Bartending
ISBN : 0134201841
Give your students the foundation they need to make smart decisions in food and beverage operations. MANAGEMENT OF FOOD AND BEVERAGE OPERATIONS, 6/e addresses ways in which food and beverage operations have adapted management and operating tactics from other industries, what operations are doing to maintain or improve quality standards while reducing expenses, and how high-tech strategies are being used to give customers greater value for their dining dollars. Changes to this edition include technology-related updates throughout the text, an expanded discussion of marketing channels and tactics used by food service managers, information on sustainability issues in food service, and discussion of nutrition issues including menu labeling legislation, organic foods, food allergies, and the obesity problem in the United States.
Author : Joseph Wambua
Publisher : GRIN Verlag
Page : 19 pages
File Size : 43,7 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.
Author : Bernard Davis,Andrew Lockwood
Publisher : Routledge
Page : 349 pages
File Size : 42,9 Mb
Release : 1994
Category : Business & Economics
ISBN : 0750619503
Directly complementary to Food and Beverage Management, this is a collection of key classic and contemporary articles relating to food and beverage operations. A wide range of issues and opinions from academics, industry professionals and consultants are included. Students and managers will find it a useful overview of both academic research in this area and contemporary management practice. The book covers the five key areas of a food and beverage manager's responsibilities: strategy, planning and design, managing operations, controlling operations, and keeping up-to-date with current legislation. The introduction provides a detailed analysis of the scope and structure of the food and beverage industry within the UK. Contributors include key academics from the main university departments offering hospitality programmes in the UK and internationally, senior consultants from firms specialising in the hospitality industry and senior executives selected from different industry sectors.
Author : Ronald F. Cichy Ph.D., NCE, CHA,Lendal H Kotschevar,American Hotel & Lodging Association
Publisher : Pearson Higher Ed
Page : 413 pages
File Size : 55,6 Mb
Release : 2013-05-06
Category : Business & Economics
ISBN : 9780133475227
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Restaurant and bar supervisors and managers, food and beverage directors, and aspiring hospitality professionals will benefit from the practical information presented in this book. The new edition of this textbook (formerly titled Managing Beverage Service) focuses on the successful elements of a beverage operation, based on research to identify those that are thriving. Discussions of leadership and supervision focus on the management and leadership practices specific to a beverage operation, including emotional intelligence and the importance of relationships, communication, recruitment and training, and motivation and performance reviews. Bar operations covers a real-world approach to beverage controls, from purchasing through serving, technology, design, and handling guest complaints. A new chapter on sales and marketing includes both food and beverage products, and boosting sales through technology and unique service.
Author : John A. Cousins,David Foskett,David Graham,Amy Hollier
Publisher : Unknown
Page : 0 pages
File Size : 52,6 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 : Sylvain Boussard
Publisher : Business Expert Press
Page : 205 pages
File Size : 45,6 Mb
Release : 2021-02-16
Category : Business & Economics
ISBN : 9781637420119
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 : Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott
Publisher : Butterworth-Heinemann
Page : 128 pages
File Size : 47,6 Mb
Release : 2010-11-23
Category : Electronic
ISBN : 0080971075
