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Author : Roy C. Wood
Publisher : Unknown
Page : 250 pages
File Size : 50,8 Mb
Release : 2003
Category : Electronic
ISBN : OCLC:454491970
Author : Roy C. Wood
Publisher : Routledge
Page : 260 pages
File Size : 49,8 Mb
Release : 2010-02-17
Category : Business & Economics
ISBN : 9781136362101
'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles 'hot' topics such as: * Is McDonaldization inevitable? * Do restaurant reviews have any impact? * Can hotel restaurants ever be profitable? * Celebrity chefs and cooks - do we need them? Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality.
Author : Roy C Wood
Publisher : Routledge
Page : 128 pages
File Size : 50,5 Mb
Release : 2018-01-03
Category : Business & Economics
ISBN : 9781315415239
This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis. Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers
Author : Roy C. Wood
Publisher : Unknown
Page : 128 pages
File Size : 54,9 Mb
Release : 2018
Category : BUSINESS & ECONOMICS
ISBN : 1315415224
This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis. Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers
Author : Bernard Davis,Andrew Lockwood,Ioannis S. Pantelidis,Peter Alcott
Publisher : Routledge
Page : 581 pages
File Size : 44,6 Mb
Release : 2018-01-12
Category : Business & Economics
ISBN : 9781317193906
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 main sectors – fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of 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 : Bob Brotherton
Publisher : Routledge
Page : 256 pages
File Size : 54,5 Mb
Release : 2012-06-14
Category : Business & Economics
ISBN : 9781136394096
With contributions from leading figures in the field The International Hospitality Industry looks at both specific sectors of the industry, such as restaurants, cruises, hotels and contract foodservice. The book moves on to highlight the key issues that will be encountered within every sector of the industry - operations, IT, marketing and HR among others - thereby providing the reader with an all-encompassing and comparative overview of the field.
Author : Roy C Wood
Publisher : SAGE
Page : 203 pages
File Size : 44,5 Mb
Release : 2013-02-01
Category : Business & Economics
ISBN : 9781446275405
"Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry." - Peter Lugosi, Oxford School of Hospitality Management "This text is a fascinating read... Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book." - Erwin Losekoot, Auckland University of Technology "All different aspects of the hospitality industry are elaborated on... All in all a wonderful course book for for our students!" - Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world. A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book. Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.
Author : Michael J. O'Fallon,Denney G. Rutherford
Publisher : John Wiley & Sons
Page : 513 pages
File Size : 46,5 Mb
Release : 2010-01-12
Category : Business & Economics
ISBN : 9780470177143
This newly updated edition is a compilation of readings, divided into nine sections, each examining a specific hotel department or activity. Each topic is examined through a variety of viewpoints on the duties, responsibilities, problems, and opportunities encountered there. Multidimensional case studies, taking a practical approach, challenge readers to identify the central issues involved in complex management problems, understand the structure and resources of the department in question, and find solutions that may help in managing other hotel resources and departments.
Author : Roy C Wood
Publisher : SAGE
Page : 209 pages
File Size : 40,7 Mb
Release : 2015-04-14
Category : Business & Economics
ISBN : 9781473927773
An innovative and cross-cutting approach to Hospitality that examines the fundamentals of the subject in a concise and commendable way. Roy Wood’s academic and practitioner expertise is brought to bear on this succinct synthesis of the subject that will quickly become a must read for all students and academics in the hospitality area. - Professor Stephen J. Page, Bournemouth University Hospitality Management: A Brief Introduction is designed for undergraduate and postgraduate students studying hotel and hospitality management and hospitality studies. The book includes coverage of the principal areas of functional management in hospitality including: employee relations accommodation management food and beverage management marketing and sales industry structure and strategy the nature of management roles hospitality management education future trends in the field. Roy Wood uses a wide range of established and contemporary research and reflects critically on its subject, including from the perspective of the hospitality consumer, to ensure that readers gain wide awareness of the realities and challenges of the hospitality industry.
Author : Roy C Wood,Bob Brotherton
Publisher : SAGE
Page : 577 pages
File Size : 45,7 Mb
Release : 2008-06-05
Category : Business & Economics
ISBN : 9781446206423
At last, a comprehensive, systematically organized Handbook which gives a reliable and critical guide to all aspects of one of the world′s leading industries: the hospitality industry. The book focuses on key aspects of the hospitality management curriculum, research and practice bringing together leading scholars throughout the world. Each essay examines a theme or functional aspect of hospitality management and offers a critical overview of the principle ideas and issues that have contributed, and continue to contribute, within it. Topics include: • The nature of hospitality and hospitality management • The relationship of hospitality management to tourism, leisure and education provision • The current state of development of the international hospitality business • The core activities of food, beverage and accommodation management • Research strategies in hospitality management • Innovation and entrepreneurship trends • The role of information technology The SAGE Handbook of Hospitality Management constitutes a single, comprehensive source of reference which will satisfy the information needs of both specialists in the field and non-specialists who require a contemporary introduction to the hospitality industry and its analysis. Bob Brotherton formerly taught students of Hospitality and Tourism at Manchester Metropolitan University. He has also taught Research Methods to Hospitality and Tourism students at a number of international institutions as a visiting lecturer; Roy C. Wood is based in the Oberoi Centre of Learning and Development, India
Author : John Cousins,David Foskett,Cailein Gillespie
Publisher : Pearson Education
Page : 350 pages
File Size : 42,8 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 : Donald Sloan,Prue Leith
Publisher : Routledge
Page : 208 pages
File Size : 51,6 Mb
Release : 2012-05-04
Category : Business & Economics
ISBN : 9781136412646
Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry. With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.
Author : Bernard Davis,Sally Stone
Publisher : Unknown
Page : 362 pages
File Size : 50,6 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 Cousins,David Foskett,David Graham,Amy Hollier
Publisher : Goodfellow Publishers Ltd
Page : 361 pages
File Size : 41,5 Mb
Release : 2016-03-31
Category : Business & Economics
ISBN : 9781910158746
This fourth edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries
Author : Conrad Lashley
Publisher : Routledge
Page : 320 pages
File Size : 54,9 Mb
Release : 2001
Category : Business & Economics
ISBN : 9780750652445
'Empowerment: HR strategies for service excellence' shows managers and students the importance of empowerment as part of human resource strategy. It provides a critical perspective of this established vital management technique, identifying factors that will lead to a win: win situation for all concerned. When successfully incorporated as part of HR strategy, empowerment can: * enable organizations to gain commercial and competitive advantage * become more flexible * improve employee commitment * use the skills of individual employees to best advantage and enhance personal capabilities. 'Empowerment: HR strategies for service excellence' uses case studies from companies such as McDonalds, TGI Fridays and Harvester Restaurants to build a picture of empowerment of service employees in context, illustrating how different forms of empowerment are employed and different working arrangements are practiced.