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Food and Beverage Management
by: Bernard Davis, Andrew Lockwood, SALLY STONE

Off The Bookshelf's Price: £25.99

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Used Price: £16.00
Third Party New Price: £20.55

Availability: Usually dispatched within 24 hours Binding: Paperback
Dewey Decimal Number: 647.95068
EAN: 9780750632867
ISBN: 0750632860
Label: Butterworth-Heinemann
Manufacturer: Butterworth-Heinemann
Number Of Items: 1
Number Of Pages: 416
Publication Date: March 23, 1998
Publisher: Butterworth-Heinemann
Studio: Butterworth-Heinemann
Sales Rank: 87858

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Editorial Review:

Book Description:
Market leading, high quality textbook with top authors and excellent track record Full of new examples and includes 2 new chapters as a result of lecturer feedback Author team now includes Andrew Lockwood, experienced author and senior lecturer at the University of Surrey

Product Description:
The third edition of this best-selling textbook has been completely revised and the resulting changes are as a direct result of lecturers' feedback and to reflect current practice. It examines the whole spectrum of possibly the most technical and complex function in the hotel and catering industry, that of food and beverage management.

The new edition has been restructured and all chapters have been updated to reflect current practice. There are new chapters on the scope and functions of food and beverage management, managing quality, stewarding. The book begins with an examination and classification of the various sectors that constitute the catering industry and describes the role of food and beverage management in the context of overall catering operations. All the practical aspects of management are dealt with: purchasing, receiving, storing, issuing, sales promotion, food menus and beverage lists, production and service.
Food and Beverage Management provides a sound textbook for students at degree and diploma level and is designed to cover HCIMA professional qualifications.

Market leading, high quality textbook with top authors and excellent track record
Full of new examples and includes 2 new chapters as a result of lecturer feedback
Author team now includes Andrew Lockwood, experienced author and senior lecturer at the University of Surrey

Synopsis:
The third edition of this best-selling textbook has been completely revised and the resulting changes are as a direct result of lecturers' feedback and to reflect current practice. It examines the whole spectrum of possibly the most technical and complex function in the hotel and catering industry, that of food and beverage management. The new edition has been restructured and all chapters have been updated to reflect current practice. There are new chapters on the scope and functions of food and beverage management, managing quality, stewarding. The book begins with an examination and classification of the various sectors that constitute the catering industry and describes the role of food and beverage management in the context of overall catering operations. All the practical aspects of management are dealt with: purchasing, receiving, storing, issuing, sales promotion, food menus and beverage lists, production and service. "Food and Beverage Management" provides a sound textbook for students at degree and diploma level and is designed to cover HCIMA professional qualifications.

This market leading, high quality textbook with top authors and an excellent track record, is full of new examples and includes 2 new chapters as a result of lecturer feedback. The author team now includes Andrew Lockwood, an experienced author and senior lecturer at the University of Surrey.

About the Author:
By BERNARD DAVIS, ANDREW LOCKWOOD and SALLY STONE

Customer Reviews

Average Rating: out of 5 stars

Rating:

- Food and Beverage Management
Few quality books are available for hospitality & catering courses. This is the best one i have bought, full of really useful information. It has increased my knowledge of the subject a great deal. I hope it helps you as much as me!

Books : Food and Beverage Management