Food and beverage management
著者
書誌事項
Food and beverage management
Butterworth-Heinemann, 1991
2nd ed
- タイトル別名
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Food & beverage management
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注記
Cover title: Food & beverage management
First published 1985
Includes bibliographical references and index
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内容説明・目次
内容説明
An updated guide to effective management in the catering trade. All aspects of catering are included with applications in all sections of the industry from large hotels and quality restaurants to popular, industrial and welfare catering. The book has been revised in line with HCIMA syllabus changes and is particularly suitable for those taking the Food and Beverage Management paper of the HCIMA Professional Qualification.
目次
- Introduction to food and beverage management
- food and beverage outlets
- the meal experience
- the marketing of food and beverages
- advertising, public relations, merchandising and sales promotion
- food menus and beverage lists
- an overall view of food and beverage control
- financial aspects
- purchasing
- receiving, storing and issuing
- food and beverage production methods
- food and beverage service methods
- food and beverage production control
- food controlling
- beverage controlling
- revenue control - control systems
- food and beverage management in fast-food and popular catering
- food and beverage management in hotels and quality restaurants
- food and beverage management in function catering
- food and beverage management in industrial catering
- food and beverage management in school and hospital catering.
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