TY  - BOOK
AU  - Cousins,John A.
AU  - Foskett,David
AU  - Graham,David
AU  - Hollier,Amy
TI  - Food and Beverage Management: For the hospitality, tourism and event industries 
SN  - 9781911635116
AV  - TX911.3.M27 
U1  - 647.95068 
PY  - 2019///
CY  - Oxford
PB  - Goodfellow Publishers, Limited
KW  - Food service management
KW  - Great Britain
KW  - Hotel management
KW  - Restaurant management
KW  - BUSINESS & ECONOMICS
KW  - Small Business
KW  - bisacsh
KW  - Electronic books
N1  - Acknowledgements; 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; 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; 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; 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; 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
N2  - 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
UR  - https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2127784
ER  -