Food and beverage management: for the hospitality, tourism and event industries
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
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Oxford
Goodfellow Publishers Ltd
[2019]
|
| Ausgabe: | Fifth edition |
| Schlagworte: | |
| Online-Zugang: | FHD01 |
| Zusammenfassung: | 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 |
| Beschreibung: | 1 Online-Ressource (ix, 365 Seiten) |
| ISBN: | 9781911635116 |
Internformat
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| 100 | 1 | |a Cousins, John A. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Food and beverage management |b for the hospitality, tourism and event industries |c John Cousins, David Foskett, David Graham and Amy Hollier |
| 250 | |a Fifth edition | ||
| 264 | 1 | |a Oxford |b Goodfellow Publishers Ltd |c [2019] | |
| 300 | |a 1 Online-Ressource (ix, 365 Seiten) | ||
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| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 505 | 8 | |a 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 | |a 3 Product development; 3.1 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 | |a 5 Food production; 5.1 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 | |a 7.3 Customer service vs resource productivity; 7.4 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 | |a 9.6 References and additional reading; 10 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; Acknowledgements | |
| 520 | |a 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 | ||
| 650 | 4 | |a Food service management / Great Britain | |
| 650 | 4 | |a Hotel management / Great Britain | |
| 650 | 4 | |a Restaurant management / Great Britain | |
| 650 | 7 | |a BUSINESS & ECONOMICS / Small Business |2 bisacsh | |
| 650 | 7 | |a Food service management |2 fast | |
| 650 | 7 | |a Hotel management |2 fast | |
| 650 | 7 | |a Restaurant management |2 fast | |
| 651 | 7 | |a Great Britain |2 fast | |
| 700 | 1 | |a Foskett, David |e Verfasser |4 aut | |
| 700 | 1 | |a Graham, David |e Verfasser |4 aut | |
| 700 | 1 | |a Hollier, Amy |e Verfasser |4 aut | |
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Datensatz im Suchindex
| _version_ | 1804181774493810688 |
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| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| author | Cousins, John A. Foskett, David Graham, David Hollier, Amy |
| author_facet | Cousins, John A. Foskett, David Graham, David Hollier, Amy |
| author_role | aut aut aut aut |
| author_sort | Cousins, John A. |
| author_variant | j a c ja jac d f df d g dg a h ah |
| building | Verbundindex |
| bvnumber | BV046901779 |
| collection | ZDB-30-PQE |
| contents | 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 development; 3.1 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 production; 5.1 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 productivity; 7.4 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 reading; 10 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; Acknowledgements |
| ctrlnum | (OCoLC)1197718166 (DE-599)BVBBV046901779 |
| edition | Fifth edition |
| format | Electronic eBook |
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| geographic_facet | Great Britain |
| id | DE-604.BV046901779 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T15:24:40Z |
| indexdate | 2024-07-10T08:57:00Z |
| institution | BVB |
| isbn | 9781911635116 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032311428 |
| oclc_num | 1197718166 |
| open_access_boolean | |
| owner | DE-1050 |
| owner_facet | DE-1050 |
| physical | 1 Online-Ressource (ix, 365 Seiten) |
| psigel | ZDB-30-PQE ZDB-30-PQE FHD01_PQE_Kauf |
| publishDate | 2019 |
| publishDateSearch | 2019 |
| publishDateSort | 2019 |
| publisher | Goodfellow Publishers Ltd |
| record_format | marc |
| spelling | Cousins, John A. Verfasser aut Food and beverage management for the hospitality, tourism and event industries John Cousins, David Foskett, David Graham and Amy Hollier Fifth edition Oxford Goodfellow Publishers Ltd [2019] 1 Online-Ressource (ix, 365 Seiten) txt rdacontent c rdamedia cr rdacarrier 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 development; 3.1 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 production; 5.1 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 productivity; 7.4 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 reading; 10 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; Acknowledgements 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 Food service management / Great Britain Hotel management / Great Britain Restaurant management / Great Britain BUSINESS & ECONOMICS / Small Business bisacsh Food service management fast Hotel management fast Restaurant management fast Great Britain fast Foskett, David Verfasser aut Graham, David Verfasser aut Hollier, Amy Verfasser aut Erscheint auch als Druck-Ausgabe 978-1-911635-09-3 |
| spellingShingle | Cousins, John A. Foskett, David Graham, David Hollier, Amy Food and beverage management for the hospitality, tourism and event industries 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 development; 3.1 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 production; 5.1 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 productivity; 7.4 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 reading; 10 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; Acknowledgements Food service management / Great Britain Hotel management / Great Britain Restaurant management / Great Britain BUSINESS & ECONOMICS / Small Business bisacsh Food service management fast Hotel management fast Restaurant management fast |
| title | Food and beverage management for the hospitality, tourism and event industries |
| title_auth | Food and beverage management for the hospitality, tourism and event industries |
| title_exact_search | Food and beverage management for the hospitality, tourism and event industries |
| title_exact_search_txtP | Food and beverage management for the hospitality, tourism and event industries |
| title_full | Food and beverage management for the hospitality, tourism and event industries John Cousins, David Foskett, David Graham and Amy Hollier |
| title_fullStr | Food and beverage management for the hospitality, tourism and event industries John Cousins, David Foskett, David Graham and Amy Hollier |
| title_full_unstemmed | Food and beverage management for the hospitality, tourism and event industries John Cousins, David Foskett, David Graham and Amy Hollier |
| title_short | Food and beverage management |
| title_sort | food and beverage management for the hospitality tourism and event industries |
| title_sub | for the hospitality, tourism and event industries |
| topic | Food service management / Great Britain Hotel management / Great Britain Restaurant management / Great Britain BUSINESS & ECONOMICS / Small Business bisacsh Food service management fast Hotel management fast Restaurant management fast |
| topic_facet | Food service management / Great Britain Hotel management / Great Britain Restaurant management / Great Britain BUSINESS & ECONOMICS / Small Business Food service management Hotel management Restaurant management Great Britain |
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