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Food and Beverage Management : (Record no. 2667)

MARC details
000 -LEADER
fixed length control field	05283nam a2200541Mi 4500
001 - CONTROL NUMBER
control field	on1110483855
003 - CONTROL NUMBER IDENTIFIER
control field	OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20260708114835.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field	m d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field	cr \|n\|---\|\|\|\|\|
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	190810s2019 enk o 000 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9781911635116
Qualifying information	(e-book)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	1911635115
Qualifying information	(e-book)
040 ## - CATALOGING SOURCE
Original cataloging agency	EBZ
Language of cataloging	eng
Transcribing agency	EBZ
043 ## - GEOGRAPHIC AREA CODE
Geographic area code	e-uk---
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number	TX911.3.M27
072 #7 - SUBJECT CATEGORY CODE
Subject category code	BUS
Subject category code subdivision	060000
Source	bisacsh
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number	647.95068
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name	Cousins, John A.,
Relator term	author.
245 10 - TITLE STATEMENT
Title	Food and Beverage Management :
Remainder of title	For the hospitality, tourism and event industries /
Statement of responsibility, etc.	John Cousins, David Foskett, David Graham and Amy Hollier.
250 ## - EDITION STATEMENT
Edition statement	Fifth edition.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture	Oxford :
Name of producer, publisher, distributor, manufacturer	Goodfellow Publishers, Limited,
Date of production, publication, distribution, manufacture, or copyright notice	2019.
300 ## - PHYSICAL DESCRIPTION
Extent	1 online resource (365 pages)
336 ## - CONTENT TYPE
Content type term	text
Content type code	txt
Source	rdacontent
337 ## - MEDIA TYPE
Media type term	computer
Media type code	c
Source	rdamedia
338 ## - CARRIER TYPE
Carrier type term	online resource
Carrier type code	cr
Source	rdacarrier
341 0# - ACCESSIBILITY CONTENT
Content access mode	textual
Source	sapdv
Materials specified	EBSCOhost
500 ## - GENERAL NOTE
General note	Acknowledgements
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note	Cover; Contents; Preface; Acknowledgements; 1 Food and beverage operations and management; 1.1 Food and beverage operations; 1.2 Service operations management; 1.3 The hospitality industry and its products; 1.4 Key influences on the food service industry; 1.5 The legal framework; 1.6 References and additional reading; 2 Concept development; 2.1 Developing a consumer-product relationship; 2.2 Market research; 2.3 Market segmentation; 2.4 Idea evaluation; 2.5 Completing the concept development; 2.6 Setting goals and objectives; 2.7 References and additional reading
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note	3 Product development3.1 The food and beverage product; 3.2 Quality in the management of food and beverage operations; 3.3 Creating the consumer-product relationship; 3.4 Sales promotion; 3.5 The consumer-product relationship as a dynamic process; 3.6 References and additional reading; 4 Operational areas, equipment and staffing; 4.1 Key influences; 4.2 A systematic approach; 4.3 Health and safety; 4.4 Food production areas and equipment; 4.5 Food and beverage service areas and equipment; 4.6 Staff management considerations; 4.7 References and additional reading
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note	5 Food production5.1 Types of menus; 5.2 Menu planning; 5.3 Food production systems; 5.4 Volume in food production; 5.5 Purchasing; 5.6 Operational control; 5.7 References and additional reading; 6 Beverage provision; 6.1 Safe, sensible drinking; 6.2 Types of wine and drink lists; 6.3 Developing wine and drink lists; 6.5 Purchasing; 6.6 Further consideration on wine provision; 6.7 Storage; 6.8 Beverage control; 6.9 References and additional reading; 7 Food and beverage service; 7.1 The nature of food and beverage service; 7.2 Food and beverage service systems
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note	7.3 Customer service vs resource productivity7.4 Customer relations; 7.5 Managing volume; 7.6 Managing the service sequence; 7.7 Revenue control; 7.8 References and additional reading; 8 Events, conferencing and banqueting; 8.1 Overview and structure of the events sector; 8.2 Sales and marketing; 8.3 Staffing considerations; 8.4 Costing considerations; 8.5 Managing the event process; 8.6 References and additional reading; 9 Appraising performance; 9.1 Approaches to appraisal; 9.2 Appraising revenue; 9.3 Appraising costs; 9.4 Appraising profits; 9.5 Appraising the product
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note	9.6 References and additional reading10 Making strategic decisions; 10.1 The origins of strategy; 10.2 Assessing current performance; 10.3 Assessing organisational capability; 10.4 Strategic analysis and planning; 10.5 The need for a balanced approach; 10.6 The basis of strategy; 10.7 Strategic direction; 10.8 Strategic means; 10.9 Evaluation criteria; 10.10 References and additional reading; A Appendices; A: Performance measures and Key Performance Indicators; B: Example calculations exercise; C: Example trading results: comparison and evaluation; I Index; Preface
520 ## - SUMMARY, ETC.
Summary, etc.	Fifth edition of the best-selling textbook updated and revised to take account of current trends such as the experience economy, CSR, connectivity and smart controls, and allergen and data protection laws.
532 #0 - ACCESSIBILITY NOTE
Materials specified	EBSCOhost
Summary of accessibility	"EBSCO evaluates our products based on the Web Content Accessibility Guidelines (WCAG) and the related Section 508 and EN 301 549 regulations in the US and EU. Most EBSCO products are substantially conformant with WCAG 2.2 level AA." Source: https://connect.ebsco.com/s/article/EBSCO-VPATs?language=en_US. Last accessed April 22, 2025.
588 0# - SOURCE OF DESCRIPTION NOTE
Source of description note	Print version record.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Food service management
Geographic subdivision	Great Britain.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Hotel management
Geographic subdivision	Great Britain.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Restaurant management
Geographic subdivision	Great Britain.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	BUSINESS & ECONOMICS
General subdivision	Small Business.
Source of heading or term	bisacsh
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term	Electronic books.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Foskett, David,
Dates associated with a name	1951-
Relator term	author.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Graham, David,
Relator term	author.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Hollier, Amy,
Relator term	author.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information	Print version:
Main entry heading	Cousins, John.
Title	Food and Beverage Management : For the Hospitality, Tourism and Event Industries.
Place, publisher, and date of publication	Oxford : Goodfellow Publishers, Limited, ©2011
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier	<a href="https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2127784">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2127784</a>
Link text	CLICK HERE to access ebook
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme	Dewey Decimal Classification
Koha item type	Electronic Book

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