Food and beverage management
Author(s)
Bibliographic Information
Food and beverage management
Longman, 1995
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Note
Includes index
Description and Table of Contents
Description
This exciting text on food and beverage management is based on research activities carried out at the Thames Valley University since 1985. It considers food and beverage operations as three separate operating systems: food production, food service as a delivery system (service sequence) and food service as a customer process system. Each system is dealt with in turn and this forms the core of the text.
Table of Contents
Preface. Acknowledgements. 1.An Overview of Food and Beverage Operations and Management: Food and Beverage Operations. A Systems Approach. The Hospitality Industry and its Products. The Legal Framework. Service Standards. Quality in the Management of Food and Beverage Operations. Summary. 2. The Food and Beverage Consumer and the Consumer-Product Relationship: Development of a Consumer-Product Relationship Framework. Market Research. Market Segmentation. Idea Evaluation. Concept Development. Product Development. Creating the Product-Consumer Relationship. The Consumer-Product Relationship as a Dynamic Process. Summary. 3.Food Production: Food Production Systems. Menu Planning. Health and Safety. Purchasing and Control. Summary. 4.Wine and Drink: The Legal Framework. Compiling Wine and Drink Lists. Types of Wine and Drink Lists. Pricing of Wine and Drink. Purchasing and Storage. Beverage Control. Summary. 5. Food and Beverage Areas and Equipment: General Considerations. Food and Beverage Service Areas. Food and Beverage Service Equipment. Bar Areas. Automatic Vending. Food Production Areas. Food Production Equipment. Summary. 6. Food and Beverage Service: Introduction. Food and Beverage Service. Customer Service Versus Resource Productivity. Managing the Service Sequence. Managing Volume. Summary. 7. Performance Appraisal: Introduction. Appraisal Objectives. Appraising Revenue. Appraising Costs. Appraising Profits. Appraising the Product. Appraising the Business Environment. Appraising the Whole Operation. Summary. 8. Cases in Food and Beverage Management: An Approach to Case Analysis and Evaluation. Case 1: The Osage Avenue Grill. Case 2: The Icham Hotel. Case 3: The Riverside Restaurant. Case 4: The Goose Island Marina. Index.
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