Food and beverage management:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
London
Routledge
2012
|
| Ausgabe: | 5. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XXVI, 385 S. Ill., graph. Darst. |
| ISBN: | 9780080966700 9780415506908 |
Internformat
MARC
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Datensatz im Suchindex
| _version_ | 1804149228494127104 |
|---|---|
| adam_text | Titel: Food and beverage management
Autor: Davis, Bernard
Jahr: 2012
Contents
List of figures xi
List of tables xv
Preface to the fifth edition xvii
Preface to the fourth edition xix
Preface to the third edition xxi
Preface to the second edition xxiii
Preface to the first edition xxv
1 Introducing food and beverage management 1
Introduction 1
Size and scope of food and beverage operations 2
Food and beverage management 11
Managing the meal experience 22
Summary 35
Review questions 35
Further reading 35
2 The restaurant sector 37
Introduction 37
Full service restaurants and licensed retail 37
Hotel restaurants and private clubs 46
Fast food 54
Summary 64
Review questions 65
Further reading 65
3 Contract, travel and public sector catering 67
Introduction 67
Contract catering 68
Travel catering 79
Public sector 95
Summary 100
Review questions 100
Further reading 101
4 Developing the concept 102
Introduction 102
The concept 102
Feasibility study 106
The business plan 110
Financing the operation 113
Facility design and layout 118
Summary 120
Review questions 128
Further reading 129
5 The menu: food and beverage________________________________130
Introduction 130
Types of menus 130
Menu offering 134
Menu pricing 141
Menu knowledge 149
Beverage menus/lists 152
Menu merchandising 157
Summary 159
Review questions 160
Further reading 161
6 Food and beverage operations: purchasing and storage 162
Introduction 162
Purchasing 163
The purchasing procedure 165
Price and quality performance 167
The purchasing of foods 168
The purchasing of beverages 173
Receiving of food 175
Storing and issuing food 176
Stocktaking of food 17
Receiving of beverages 178
Storing and issuing of beverages 179
Summary 181
Review questions 182
Further reading 182
7 Food and beverage operations: production and service 184
Introduction 184
Food production methods 191
Beverage production methods 201
Food and beverage service methods 202
Summary 228
Further reading 230
8 Food and beverage control 232
Introduction 232
The objectives of food and beverage control 233
Special problems of food and beverage control 234
The fundamentals of control 235
The reality of control 238
Setting the budget and break-even analysis 239
Basic concepts 247
Methods of food control 251
Methods of beverage control 256
EPOS reporting 260
Food and beverage control checklists 263
Revenue control 267
Profit sensitivity analysis and menu engineering 268
Systems of revenue control 271
Computerized systems 273
Forecasting 275
Operations ratios 276
Summary 279
Review questions 282
Further reading 282
9 Staffing issues 284
Introduction 284
Structure of UK labour 284
Recruitment 285
Staff turnover 289
Staff training 292
Legal framework 293
Staff scheduling 295
Supervision and communication 296
Summary 300
Review questions 302
Further reading 302
10 Food and beverage marketing 304
Introduction 304
Marketing 304
Advertising 319
Public relations 324
Merchandising 326
Sales promotion 327
Personal selling and upselling 329
Summary 331
Review questions 331
Further reading 332
11 Managing quality in food and beverage operations 333
What is quality? 333
Why is quality important? 337
Managing quality in food and beverage operations 338
A systematic approach to quality management 340
Developing approaches to quality management 344
Examples of quality management in practice 349
Conclusions 354
Review questions 355
Further reading 355
12 Trends and developments 357
Introduction 357
Consumer trends 357
Environmental trends 361
Ethical trends 364
Technology trends 367
Summary 370
Review questions 374
Further reading 374
Index 376
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| indexdate | 2024-07-10T00:19:42Z |
| institution | BVB |
| isbn | 9780080966700 9780415506908 |
| language | English |
| lccn | 2011035995 |
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| physical | XXVI, 385 S. Ill., graph. Darst. |
| publishDate | 2012 |
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| spelling | Food and beverage management Bernard Davis ... [et al.] 5. ed. London Routledge 2012 XXVI, 385 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index Food service management Hotelgewerbe (DE-588)4072636-8 gnd rswk-swf Catering (DE-588)4147391-7 gnd rswk-swf Management (DE-588)4037278-9 gnd rswk-swf Gaststättengewerbe (DE-588)4071601-6 gnd rswk-swf Gaststättengewerbe (DE-588)4071601-6 s Hotelgewerbe (DE-588)4072636-8 s Catering (DE-588)4147391-7 s Management (DE-588)4037278-9 s DE-604 Davis, Bernard Sonstige oth Erscheint auch als Online-Ausgabe 978-0-08-096671-7 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025094326&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food and beverage management Food service management Hotelgewerbe (DE-588)4072636-8 gnd Catering (DE-588)4147391-7 gnd Management (DE-588)4037278-9 gnd Gaststättengewerbe (DE-588)4071601-6 gnd |
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| title | Food and beverage management |
| title_auth | Food and beverage management |
| title_exact_search | Food and beverage management |
| title_full | Food and beverage management Bernard Davis ... [et al.] |
| title_fullStr | Food and beverage management Bernard Davis ... [et al.] |
| title_full_unstemmed | Food and beverage management Bernard Davis ... [et al.] |
| title_short | Food and beverage management |
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| topic | Food service management Hotelgewerbe (DE-588)4072636-8 gnd Catering (DE-588)4147391-7 gnd Management (DE-588)4037278-9 gnd Gaststättengewerbe (DE-588)4071601-6 gnd |
| topic_facet | Food service management Hotelgewerbe Catering Management Gaststättengewerbe |
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