FOOD AND BEVERAGE MANAGEMENT

'Food and Beverage Management' fourth edition has been completely revised, updated and restructured to reflect current practice and teaching. This text has been restructured to fit with semester teaching and includes updated information on all areasespecially technology, operations and staffing issues. It provides a complete introduction to this vital area of hospitality management, looking at issues such as: * Sectors within the industry * What is quality and how to manage it * Getting started in the restaurant business * Menu planning * Food and beverage operations and control * Staffing issues including recruiting and turnover * Marketing including public relations and merchandising * Trends and development including franchising and environmental issues Using industry based case studies throughout, each chapter has a user friendly structure including aims, exercises and further study hints. There is also an accompanying website for lecturers containing PowerPoint slides, solutionsto exercises, extra case studies and links to helpful sites.