Food and Beverage Management

by Davis; Bernard

• ISBN13: 9780080966700
• ISBN10: 0080966705
• Edition: 5th
• Format: Nonspecific Binding
• Copyright: 2012-05-04
• Publisher: Routledge

Summary

Food and Beverage Management provides a complete introduction to this vital area of hospitality management. Now in its fifth 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 is the introductory bible for people entering food and beverage management studies or practice. With sales of the third and fourth editions totalling over 31,000 copies, this book has earned its reputation as a bestseller All new case studies reflect major changes in the industry since the last edition, e.g. the growth of chain coffee shops in bookstores and the slow food movement Extensive online lecturer material including PowerPoint slides, solutions to exercises, extra case studies and web links encourage adoptions and generate sales

Author Biography

Bernard Davis wrote the first edition of this book and led its development through the second and third edition;; to become the best-selling text that it is today. Andrew Lockwood is the Forte Professor of Hospitality Management and Associate Dean of the Faculty of Business, Economics and Law at the University of Surrey. Peter Alcott retired from his post as Senior Tutor for Professional Training and SCEPTrE Fellow at the University of Surrey in September 2009. He now teaches Hospitality Management modules. Ioannis Pantelidis is a Senior Lecturer in Hospitality and Culinary Arts at the University of Brighton.

Table of Contents

List of figures	p. xi
List of tables	p. xv
Preface to the fifth edition	p. xvii
Preface to the fourth edition	p. xix
Preface to the third edition	p. xxi
Preface to the second edition	p. xxiii
Preface to the first edition	p. xxv
Introducing food and beverage management	p. 1
Introduction	p. 1
Size and scope of food and beverage operations	p. 2
Food and beverage management	p. 11
Managing the meal experience	p. 22
Summary	p. 35
Review questions	p. 35
Further reading	p. 135
The restaurant sector	p. 37
Introduction	p. 37
Full service restaurants and licensed retail	p. 37
Hotel restaurants and private clubs	p. 46
Fast food	p. 54
Summary	p. 64
Review questions	p. 65
Further reading	p. 65
Contract, travel and public sector catering	p. 67
Introduction	p. 67
Contract catering	p. 68
Travel catering	p. 79
Public sector	p. 95
Summary	p. 100
Review questions	p. 100
Further reading	p. 101
Developing the concept	p. 102
Introduction	p. 102
The concept	p. 102
Feasibility study	p. 106
The business plan	p. 110
Financing the operation	p. 113
Facility design and layout	p. 118
Summary	p. 120
Review questions	p. 128
Further reading	p. 129
The menu: food and beverage	p. 130
Introduction	p. 130
Types of menus	p. 130
Menu offering	p. 134
Menu pricing	p. 141
Menu knowledge	p. 149
Beverage menus/lists	p. 152
Menu merchandising	p. 157
Summary	p. 159
Review questions	p. 160
Further reading	p. 161
Food and Beverage operation: Purchasing and storage	p. 162
Introduction	p. 162
Purchasing	p. 163
The purchasing procedure	p. 165
Price and quality performance	p. 167
The purchasing of foods	p. 168
Tie purchasing of beverages	p. 173
Receiving of food	p. 175
Storing and issuing food	p. 176
Stocktaking of food	p. 177
Receiving of beverages	p. 178
Storing and issuing of beverages	p. 179
Summary	p. 181
Review questions	p. 182
Further reading	p. 182
Food and Beverage operation: Production and service	p. 184
Introduction	p. 184
Food production methods	p. 191
Beverage production methods	p. 201
Food and beverage service methods	p. 202
Summary	p. 228
Further reading	p. 230
Food and beverage control	p. 232
Introduction	p. 232
The objectives of food and beverage control	p. 233
Special problems of food and beverage control	p. 234
The fundamentals of control	p. 235
The reality of control	p. 238
Setting the budget and break-even analysis	p. 239
Basic concepts	p. 247
Methods of food control	p. 251
Methods of beverage control	p. 256
EPOS reporting	p. 260
Food and beverage control checklists	p. 263
Revenue control	p. 267
Profit sensitivity analysis and menu engineering	p. 268
Systems of revenue control	p. 271
Computerized systems	p. 273
Forecasting	p. 275
Operations ratios	p. 276
Summary	p. 279
Review questions	p. 282
Further reading	p. 282
Staffing issues	p. 284
Introduction	p. 284
Structure of UK labour	p. 284
Recruitment	p. 285
Staff turnover	p. 289
Staff training	p. 292
Legal framework	p. 293
Staff scheduling	p. 295
Supervision and communication	p. 296
Summary	p. 300
Review questions	p. 302
Further reading	p. 302
Food and beverage marketing	p. 304
Introduction	p. 304
Marketing	p. 304
Advertising	p. 319
Public relations	p. 324
Merchandising	p. 326
Sales promotion	p. 327
Personal selling and upselling	p. 329
Summary	p. 331
Review questions	p. 331
Further reading	p. 332
Managing quality in food and beverage operations	p. 333
What is quality?	p. 333
Why is quality important?	p. 337
Managing quality in food and beverage operations	p. 338
A systematic approach to quality management	p. 340
Developing approaches to quality management	p. 344
Examples of quality management in practice	p. 349
Conclusions	p. 354
Review questions	p. 355
Further reading	p. 355
Trends and developments	p. 357
Introduction	p. 357
Consumer trends	p. 357
Environmental trends	p. 361
Ethical trends	p. 364
Technology trends	p. 367
Summary	p. 370
Review questions	p. 374
Further reading	p. 374
Index	p. 376
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