Food and beverage management / Bernard Davis ... [et al.].

By:

Davis, Bernard

Material type: Text

TextPublication details: Milton Park, Abingdon, Oxon ; New York : Routledge, 2012.Edition: 5th edDescription: xxvi, 385 p. : ill. (chiefly col.) ; 25 cmISBN:

9780080966700 (pbk)
0080966705 (pbk)

Subject(s):

Food service management

DDC classification:

647.95068 DAV

Contents:

Introducing food and beverage management -- The restaurant sector -- Contract, travel and public sector catering -- Developing the concept -- The menu: food and beverage -- Food and beverage operations: purchasing and storage -- Food and beverage operations: production and service -- Food and beverage control -- Staffing issues -- Food and beverage marketing -- Managing quality in food and beverage operations -- Trends and developments.

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	647.95068 DAV (Browse shelf(Opens below))	1	Available		39002100443176
Standard Loan	Moylish Library Main Collection	647.95068 DAV (Browse shelf(Opens below))	2	Available		39002100517706

Enhanced descriptions from Syndetics:

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 within a wide range of businesses from the UK, the USA and worldwide to help you understand how these ideas work in practice Coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. Issues of how to maintain financial control of a business, handling staff and how to market your operation before discussing ways in which you can deliver quality to the customer It looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well as developments in technology Updated companion website including case studies, multiple choice questions, PowerPoint slides, revision notes, true or false questions, short answer questions at http://www.routledge.com/books/details/9780080966700/

It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test the readers' knowledge as they 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.

Includes bibliographical references and index.

Table of contents provided by Syndetics

List of figures (p. xi)
List of tables (p. xv)
Preface to the fifth edition (p. xvii)
Preface to the fourth edition (p. xix)
Preface to the third edition (p. xxi)
Preface to the second edition (p. xxiii)
Preface to the first edition (p. xxv)
1 Introducing food and beverage management (p. 1)
Introduction (p. 1)
Size and scope of food and beverage operations (p. 2)
Food and beverage management (p. 11)
Managing the meal experience (p. 22)
Summary (p. 35)
Review questions (p. 35)
Further reading (p. 135)
2 The restaurant sector (p. 37)
Introduction (p. 37)
Full service restaurants and licensed retail (p. 37)
Hotel restaurants and private clubs (p. 46)
Fast food (p. 54)
Summary (p. 64)
Review questions (p. 65)
Further reading (p. 65)
3 Contract, travel and public sector catering (p. 67)
Introduction (p. 67)
Contract catering (p. 68)
Travel catering (p. 79)
Public sector (p. 95)
Summary (p. 100)
Review questions (p. 100)
Further reading (p. 101)
4 Developing the concept (p. 102)
Introduction (p. 102)
The concept (p. 102)
Feasibility study (p. 106)
The business plan (p. 110)
Financing the operation (p. 113)
Facility design and layout (p. 118)
Summary (p. 120)
Review questions (p. 128)
Further reading (p. 129)
5 The menu: food and beverage (p. 130)
Introduction (p. 130)
Types of menus (p. 130)
Menu offering (p. 134)
Menu pricing (p. 141)
Menu knowledge (p. 149)
Beverage menus/lists (p. 152)
Menu merchandising (p. 157)
Summary (p. 159)
Review questions (p. 160)
Further reading (p. 161)
6 Food and Beverage operation: Purchasing and storage (p. 162)
Introduction (p. 162)
Purchasing (p. 163)
The purchasing procedure (p. 165)
Price and quality performance (p. 167)
The purchasing of foods (p. 168)
Tie purchasing of beverages (p. 173)
Receiving of food (p. 175)
Storing and issuing food (p. 176)
Stocktaking of food (p. 177)
Receiving of beverages (p. 178)
Storing and issuing of beverages (p. 179)
Summary (p. 181)
Review questions (p. 182)
Further reading (p. 182)
7 Food and Beverage operation: Production and service (p. 184)
Introduction (p. 184)
Food production methods (p. 191)
Beverage production methods (p. 201)
Food and beverage service methods (p. 202)
Summary (p. 228)
Further reading (p. 230)
8 Food and beverage control (p. 232)
Introduction (p. 232)
The objectives of food and beverage control (p. 233)
Special problems of food and beverage control (p. 234)
The fundamentals of control (p. 235)
The reality of control (p. 238)
Setting the budget and break-even analysis (p. 239)
Basic concepts (p. 247)
Methods of food control (p. 251)
Methods of beverage control (p. 256)
EPOS reporting (p. 260)
Food and beverage control checklists (p. 263)
Revenue control (p. 267)
Profit sensitivity analysis and menu engineering (p. 268)
Systems of revenue control (p. 271)
Computerized systems (p. 273)
Forecasting (p. 275)
Operations ratios (p. 276)
Summary (p. 279)
Review questions (p. 282)
Further reading (p. 282)
9 Staffing issues (p. 284)
Introduction (p. 284)
Structure of UK labour (p. 284)
Recruitment (p. 285)
Staff turnover (p. 289)
Staff training (p. 292)
Legal framework (p. 293)
Staff scheduling (p. 295)
Supervision and communication (p. 296)
Summary (p. 300)
Review questions (p. 302)
Further reading (p. 302)
10 Food and beverage marketing (p. 304)
Introduction (p. 304)
Marketing (p. 304)
Advertising (p. 319)
Public relations (p. 324)
Merchandising (p. 326)
Sales promotion (p. 327)
Personal selling and upselling (p. 329)
Summary (p. 331)
Review questions (p. 331)
Further reading (p. 332)
11 Managing quality in food and beverage operations (p. 333)
What is quality? (p. 333)
Why is quality important? (p. 337)
Managing quality in food and beverage operations (p. 338)
A systematic approach to quality management (p. 340)
Developing approaches to quality management (p. 344)
Examples of quality management in practice (p. 349)
Conclusions (p. 354)
Review questions (p. 355)
Further reading (p. 355)
12 Trends and developments (p. 357)
Introduction (p. 357)
Consumer trends (p. 357)
Environmental trends (p. 361)
Ethical trends (p. 364)
Technology trends (p. 367)
Summary (p. 370)
Review questions (p. 374)
Further reading (p. 374)
Index (p. 376)

Author notes provided by Syndetics

Bernard Davis wrote the first edition of this book and led its development through the second and third edition;; to become the best-selling text that it is today.
Andrew Lockwood is the Forte Professor of Hospitality Management and Associate Dean of the Faculty of Business, Economics and Law at the University of Surrey.
Peter Alcott retired from his post as Senior Tutor for Professional Training and SCEPTrE Fellow at the University of Surrey in September 2009. He now teaches Hospitality Management modules.
Ioannis Pantelidis is a Senior Lecturer in Hospitality and Culinary Arts at the University of Brighton.