Andrew Lockwood, Bernard Davis, Ioannis S. Pantelidis, Mark Ashton

Food and Beverage Management

• Gebundenes Buch

Produktbeschreibung

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 main sectors - fast food and casual dining, hotels and quality restaurants, events, and industrial and welfare catering. Additionally, this revised seventh edition offers: ¿ New data and international case studies covering the latest industry developments across a wide range of businesses. ¿ Enhanced coverage of financial aspects, including forecasting and menu pricing with respective costing examples. ¿ New coverage of contemporary trends including environmental social ethical trends and the effects of artificial intelligence in multiple food and beverage areas. ¿ A revised companion website, complete with new case studies, PowerPoint slides and refreshed teaching resources. Fully updated and enhanced to reflect an increasingly complex industry, this textbook is aimed at students and academics of hospitality management and catering administration, as well as active practitioners and managers within the food and beverage sector.

Produktdetails

• Verlag: Taylor & Francis Ltd
• 7. Auflage
• Seitenzahl: 448
• Erscheinungstermin: 28. Mai 2026
• Englisch
• Abmessung: 246mm x 189mm
• ISBN-13: 9781032497907
• ISBN-10: 1032497904
• Artikelnr.: 75975964

Autorenporträt

Andrew Lockwood is Emeritus Professor and past Forte Professor of Hospitality Management in the School of Hospitality and Tourism Management at the University of Surrey. Ioannis S. Pantelidis is Professor of Hospitality and Tourism and Deputy Dean for the London Geller College of Hospitality and Tourism, University of West London. Mark Ashton is Associate Professor in Hospitality Management and Associate Dean (Education) for the Faculty of Arts, Business and Social Sciences, University of Surrey.

Inhaltsangabe

1.Introducing food and beverage management 2.Classifying food and drink
service operations 3.Restaurants and events - the direct market 4.Contract
foodservice, travel and public sector catering - the indirect market
5.Developing the concept 6.The menu 7.Purchasing and storage 8.Production
and Service 9.Controlling the Operation 10.Staffing Issues 11.Food and
beverage marketing 12.Managing quality in food and drink service operations
13.Trends and Developments

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Chapter 1: Introducing food and beverage management; Chapter 2: Classifying food and drink service operations; Chapter 3: Restaurants and events - the direct market; Chapter 4: Contract foodservice, travel and public sector catering - the indirect market; Chapter 5: Developing the concept; Chapter 6: The Menu; Chapter 7: Purchasing and storage; Chapter 8 Production and Service; Chapter 9: Controlling the Operation; Chapter 10: Staffing Issues; Chapter 11 Food and beverage marketing; Chapter 12: Managing quality in food and drink service operations; Chapter 13 Trends and Developments;

Rezensionen

'This venerable textbook has occupied an important space in the hospitality literature for many years as both a theoretical and practical asset for students, educators, and industry. The sixth edition continues the sound exposition of fundamentals as well as an updating of contemporary issues and trends, and furthers the book's status as a valuable resource for breadth and depth of food & beverage management skills and knowledge.' Michael J. Gross, School of Management, University of South Australia

'The food service industry is a significant part of any economy and this book describes in helpful detail its diversity and complex nature. Types of services, their markets, and the skills required are clearly delineated. We learn the kind of decisions that need to be made and the challenges that have to be confronted. Students, practitioners and entrepreneurs will find this text invaluable.' Michael Riley, University of Surrey, UK

'The sixth edition of Food and beverage Management is not only an excellent introduction to this important element of hospitality management, but also a first class teaching resource and an invaluable reference source for lecturers and students alike. In addition to continuing to provide a robust overview of the long standing concepts of food and beverage management, this new addition addresses important emerging issues such as event management, corporate social responsibility and the ever increasing influence of social media. For the lecturer, this edition provides a range of case studies and up to date examples of contemporary management of food and beverage operations as well as slides, assessment ideas and links to external websites. For the student, this is an essential text that provides a thorough overview of food and beverage management.' Paul Barron, Council for Hospitality Management Education, UK