Public House and Beverage Management: Key Principles and Issues


Book Description

'Public House & Beverage Management' provides students with a practical guide to the management aspects of the licensed trade industry. 'Public House & Beverage Management' introduces students to: * Key players * Variations in service offer * Types of management arrangement (managed, leased, tenanted, franchise, freehouse) * Customers and segments * Labour markets and employees * Key elements in the business units * Retailing skills. The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education.




Principles and Practices of Bar and Beverage Management


Book Description

A comprehensive text and resource book designed to explain the latest developments in and new complexities of managing modern bars- be they stand alone or part of larger institutions such as hotels and resorts.




Food and Beverage Management


Book Description

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.




Food and Beverage Management


Book Description

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 and Beverage Management


Book Description







Food and Beverage Management


Book Description

Food and Beverage Management 4e provides a complete introduction to this vital area of hospitality management. Now in its fourth edition, this best-selling text has been completely revised and restructured to reflect current practice and teaching and includes updated information on all areas, especially technology, operations and staffing issues. Each chapter has a user friendly structure including aims, exercises and further study hints. Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice.







Public Assembly Venue Management


Book Description

From the International Association of Venue Managers comes an introduction to the industry and business practices of public assembly. From sports arenas to concert halls, amphitheaters, convention centers, and stadiums, venues vary greatly in purpose, in size, and in the needs they must address in order to be successful. However, certain core principles underlie the management of all of them. Public Assembly Venue Management explores these fundamental principles while also providing detailed information about specific types of venues and situations. Topics covered include the history of public venues as well as business management and finance, ticketing, safety and security, and booking. Additionally, detailed examples of invoices, rental agreements, and financial statements illustrate the real-world situations managers can expect to address. Suitable for both graduate and undergraduate courses, this textbook has been designed to address the needs of students and faculty in such disciplines as sports management, event management, and hospitality. Professionals interested in entering the industry or expanding their knowledge will also find Public Assembly Venue Management a valuable resource for their professional development.




Food and Beverage Service, 9th Edition


Book Description

Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques