Food and Beverage Management Book

Posted by eunice on Jun-19-2009

Food and Beverage Management

Food and Beverage Management by Bernard Davis, Andrew Lockwood, Peter Alcott, Ioannis Pantelidis

Book Cover

From the Publisher

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.

* 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 recruitment and turnover
* Marketing including public relations and merchandising
* Trends and development including franchising and environmental issues

* Real-life cases from industry leaders, including practical examples and illustrations to clearly explain the critical points raised
* Fully revised and updated with new material relating to food and beverage management operations and technology
* Support from online lecturer material with PowerPoint slides, solutions to exercises, extra case studies and web links

List of figures     vii
List of tables     xi
Preface to the fourth edition     xiii
Preface to the third edition     xv
Preface to the second edition     xvii
Preface to the first edition     xix
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     23
Further reading     39
The restaurant sector     41
Introduction     41
Full service restaurants and licensed retail     42
Hotel restaurants and private clubs     52
Fast food     61
Further reading     73
Contract, travel and public sector catering     75
Introduction     75
Contract catering     76
Travel catering     88
Public sector     106
Further reading     113
Developing the concept     115
Introduction     115
The concept     118
Feasibility study     120
The business plan     123
Financing theoperation     127
Facility design and layout     132
Further reading     144
The menu: Food and beverage     145
Introduction     145
Type of menus     146
Menu offering     150
Menu pricing     156
Menu knowledge     164
Beverage menus/lists     168
Menu merchandising     173
Further reading     177
Food and beverage operations: Purchasing and storage     179
Introduction     179
Purchasing     180
The purchasing procedure     182
Price and quality performance     184
The purchasing of foods     185
The purchasing of beverages     190
Receiving of food     192
Storing and issuing food     193
Stocktaking of food     194
Receiving of beverages     196
Storing and issuing of beverages     196
Further reading     202
Food and beverage operations: Production and service     203
Introduction     203
Food production methods     210
Beverage production methods     220
Food and beverage service methods     222
Further reading     256
Food and beverage control     259
Introduction     259
The objectives of food and beverage control     260
Special problems of food and beverage control     262
The fundamentals of control     263
The reality of control     267
Setting the budget and break-even analysis     268
Basic concepts     276
Methods of food control     281
Methods of beverage control     287
EPOS reporting     291
Food and beverage control checklists     295
Revenue control     299
Profit sensitivity analysis and menu engineering     300
Systems of revenue control     303
Computerized systems     306
Forecasting     308
Operating ratios     309
Further reading     316
Staffing issues     317
Introduction     317
Structure of UK labour     318
Recruitment     318
Staff turnover     321
Staff training     325
Legal framework     326
Staff scheduling     328
Supervision and communication      330
Further reading     336
Food and beverage marketing     339
Marketing     340
Advertising     355
Public relations     361
Merchandising     363
Sales promotion     364
Personal selling and upselling     367
Further reading     370
Managing quality in food and beverage operations     371
What is quality?     372
Why is quality important?     376
Managing quality in food and beverage operations     378
A systematic approach to quality management     380
Developing approaches to quality management     385
Examples of quality management in practice     390
Further reading     398
Trends and developments     401
Introduction     401
Consumer trends     402
Environmental issues     405
Financing the operation     408
Ethical issues     409
High tech food     413
Further reading     419
Index     421