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007			cr |n|---|||||
008			190810s2019 enk o 000 0 eng d
020			_a9781911635116 _q(e-book)
020			_a1911635115 _q(e-book)
040			_aEBZ _beng _cEBZ
043			_ae-uk---
050		4	_aTX911.3.M27
072		7	_aBUS _x060000 _2bisacsh
082	0	4	_a647.95068
100	1		_aCousins, John A., _eauthor.
245	1	0	_aFood and Beverage Management : _bFor the hospitality, tourism and event industries / _cJohn Cousins, David Foskett, David Graham and Amy Hollier.
250			_aFifth edition.
264		1	_aOxford : _bGoodfellow Publishers, Limited, _c2019.
300			_a1 online resource (365 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
341	0		_atextual _2sapdv _3EBSCOhost
500			_aAcknowledgements
505	0		_aCover; 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		_a3 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		_a5 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		_a7.3 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		_a9.6 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			_aFifth 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	_3EBSCOhost _a"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		_aPrint version record.
650		0	_aFood service management _zGreat Britain.
650		0	_aHotel management _zGreat Britain.
650		0	_aRestaurant management _zGreat Britain.
650		7	_aBUSINESS & ECONOMICS _xSmall Business. _2bisacsh
655		4	_aElectronic books.
700	1		_aFoskett, David, _d1951- _eauthor.
700	1		_aGraham, David, _eauthor.
700	1		_aHollier, Amy, _eauthor.
776	0	8	_iPrint version: _aCousins, John. _tFood and Beverage Management : For the Hospitality, Tourism and Event Industries. _dOxford : Goodfellow Publishers, Limited, ©2011
856	4	0	_uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2127784 _yCLICK HERE to access ebook
942			_2ddc _cEBOOK
999			_c2667 _d2667