Image from Syndetics
Text| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Standard Loan | Moylish Library Main Collection | 647.95068 COU (Browse shelf(Opens below)) | 1 | Available | 39002100348698 |
Enhanced descriptions from Syndetics:
This text advocates a systems approach to the management of food and beverage operations. This includes being systematic in the design, planning and control of the operations and second, managing operating systems.
Previous ed.: published as by John Cousins, David Foskett and David Shortt. 1995.
Includes index.
Table of contents provided by Syndetics
- Preface
- Acknowledgements
- 1 An Overview of Food and Beverage Operations and Management
- Food and Beverage Operations
- A Systems Approach
- The Hospitality Industry and its Products
- The Legal Framework
- Service Standards
- Quality in the Management of Food and Beverage Operations
- Summary
- 2 The Food and Beverage Consumer and the Consumer-Product Relationship
- Development of a Consumer-Product Relationship Framework
- Market Research
- Market Segmentation
- Idea Evaluation
- Concept Development
- Product Development
- Creating the Product-Consumer Relationship
- The Consumer-Product Relationship as a Dynamic Process
- Summary
- 3 Food Production
- Food Production Systems
- Menu Planning
- Health and Safety
- Purchasing and Control
- Summary
- 4 Wine and Drink
- The Legal Framework
- Compiling Wine and Drink Lists
- Types of Wine and Drink Lists
- Pricing of Wine and Drink
- Purchasing and Storage
- Beverage Control
- Summary
- 5 Food and Beverage Areas and Equipment
- General Considerations
- Food and Beverage Service Areas
- Food and Beverage Service Equipment
- Bar Areas
- Automatic Vending
- Food Production Areas
- Food Production Equipment
- Summary
- 6 Food and Beverage Service
- Introduction
- Food and Beverage Service
- Customer Service Versus Resource Productivity
- Managing the Service Sequence
- Managing Volume
- Summary
- 7 Performance Appraisal
- Introduction
- Appraisal Objectives
- Appraising Revenue
- Appraising Costs
- Appraising Profits
- Appraising the Product
- Appraising the Business Environment
- Appraising the Whole Operation
- Summary
- 8 Cases in Food and Beverage Management
- An Approach to Case Analysis and Evaluation
- Case 1 The Osage Avenue Grill
- Case 2 The Icham Hotel
- Case 3 The Riverside Restaurant
- Case 4 The Goose Island Marina
- Index