Understand the practical skills and contemporary challenges for managing food and beverage operations in the tourism, hospitality and events industries, with this undergraduate textbook.
Understand the practical skills and contemporary challenges for managing food and beverage operations in the tourism, hospitality and events industries, with this undergraduate textbook.
April Merenda is Associate Professor in Hospitality Management and Director of the International Hospitality Management Graduate Program at St. John's University, New York, USA. She has held key positions within the hospitality and tourism industry for over four decades, including as co-founder of Gutsy Women Travel, which promotes travel uniquely designed for women.
Inhaltsangabe
Chapter 00: Introduction to food and beverage management; Section ONE: Essentials of food and beverage management; Chapter 01: Food and beverage operations; Chapter 02: Food and beverage management essentials; Section TWO: Food and beverage management in tourism, hospitality, and events; Chapter 03: Food and beverage in tourism and events; Chapter 04: The art of event cuisine food and beverage in special events; Chapter 05: Food and beverage in theme parks and on cruises; Section THREE: Culinary and cultural diversity in food and beverage; Chapter 06: Culinary diversity exploring food and beverage offerings from various cultures and regions; Chapter 07: Food and beverage and wanderlust social media and culinary tourism; Chapter 08: Excellence recognized the impact of Michelin stars on the food and beverage industry; Section FOUR: Technology, sustainability, and the future in food and beverage; Chapter 09: From door to table the integration of food delivery services into the food and beverage industry; Chapter 10: The automated kitchen robotics and AI revolutionizing the food and beverage industry; Chapter 11: Sustainability and ESG principles in the food and beverage industry; Chapter 12: The farm to table movement in the food and beverage industry; Chapter 13: Combatting food poverty; Chapter 14: Conclusion the evolving state of food and beverage management;
Chapter 00: Introduction to food and beverage management; Section ONE: Essentials of food and beverage management; Chapter 01: Food and beverage operations; Chapter 02: Food and beverage management essentials; Section TWO: Food and beverage management in tourism, hospitality, and events; Chapter 03: Food and beverage in tourism and events; Chapter 04: The art of event cuisine food and beverage in special events; Chapter 05: Food and beverage in theme parks and on cruises; Section THREE: Culinary and cultural diversity in food and beverage; Chapter 06: Culinary diversity exploring food and beverage offerings from various cultures and regions; Chapter 07: Food and beverage and wanderlust social media and culinary tourism; Chapter 08: Excellence recognized the impact of Michelin stars on the food and beverage industry; Section FOUR: Technology, sustainability, and the future in food and beverage; Chapter 09: From door to table the integration of food delivery services into the food and beverage industry; Chapter 10: The automated kitchen robotics and AI revolutionizing the food and beverage industry; Chapter 11: Sustainability and ESG principles in the food and beverage industry; Chapter 12: The farm to table movement in the food and beverage industry; Chapter 13: Combatting food poverty; Chapter 14: Conclusion the evolving state of food and beverage management;
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