Food and Beverage Management

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  • Edition: 5th
  • Format: Nonspecific Binding
  • Copyright: 2012-05-04
  • Publisher: Routledge
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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 figuresp. xi
List of tablesp. xv
Preface to the fifth editionp. xvii
Preface to the fourth editionp. xix
Preface to the third editionp. xxi
Preface to the second editionp. xxiii
Preface to the first editionp. xxv
Introducing food and beverage managementp. 1
Introductionp. 1
Size and scope of food and beverage operationsp. 2
Food and beverage managementp. 11
Managing the meal experiencep. 22
Summaryp. 35
Review questionsp. 35
Further readingp. 135
The restaurant sectorp. 37
Introductionp. 37
Full service restaurants and licensed retailp. 37
Hotel restaurants and private clubsp. 46
Fast foodp. 54
Summaryp. 64
Review questionsp. 65
Further readingp. 65
Contract, travel and public sector cateringp. 67
Introductionp. 67
Contract cateringp. 68
Travel cateringp. 79
Public sectorp. 95
Summaryp. 100
Review questionsp. 100
Further readingp. 101
Developing the conceptp. 102
Introductionp. 102
The conceptp. 102
Feasibility studyp. 106
The business planp. 110
Financing the operationp. 113
Facility design and layoutp. 118
Summaryp. 120
Review questionsp. 128
Further readingp. 129
The menu: food and beveragep. 130
Introductionp. 130
Types of menusp. 130
Menu offeringp. 134
Menu pricingp. 141
Menu knowledgep. 149
Beverage menus/listsp. 152
Menu merchandisingp. 157
Summaryp. 159
Review questionsp. 160
Further readingp. 161
Food and Beverage operation: Purchasing and storagep. 162
Introductionp. 162
Purchasingp. 163
The purchasing procedurep. 165
Price and quality performancep. 167
The purchasing of foodsp. 168
Tie purchasing of beveragesp. 173
Receiving of foodp. 175
Storing and issuing foodp. 176
Stocktaking of foodp. 177
Receiving of beveragesp. 178
Storing and issuing of beveragesp. 179
Summaryp. 181
Review questionsp. 182
Further readingp. 182
Food and Beverage operation: Production and servicep. 184
Introductionp. 184
Food production methodsp. 191
Beverage production methodsp. 201
Food and beverage service methodsp. 202
Summaryp. 228
Further readingp. 230
Food and beverage controlp. 232
Introductionp. 232
The objectives of food and beverage controlp. 233
Special problems of food and beverage controlp. 234
The fundamentals of controlp. 235
The reality of controlp. 238
Setting the budget and break-even analysisp. 239
Basic conceptsp. 247
Methods of food controlp. 251
Methods of beverage controlp. 256
EPOS reportingp. 260
Food and beverage control checklistsp. 263
Revenue controlp. 267
Profit sensitivity analysis and menu engineeringp. 268
Systems of revenue controlp. 271
Computerized systemsp. 273
Forecastingp. 275
Operations ratiosp. 276
Summaryp. 279
Review questionsp. 282
Further readingp. 282
Staffing issuesp. 284
Introductionp. 284
Structure of UK labourp. 284
Recruitmentp. 285
Staff turnoverp. 289
Staff trainingp. 292
Legal frameworkp. 293
Staff schedulingp. 295
Supervision and communicationp. 296
Summaryp. 300
Review questionsp. 302
Further readingp. 302
Food and beverage marketingp. 304
Introductionp. 304
Marketingp. 304
Advertisingp. 319
Public relationsp. 324
Merchandisingp. 326
Sales promotionp. 327
Personal selling and upsellingp. 329
Summaryp. 331
Review questionsp. 331
Further readingp. 332
Managing quality in food and beverage operationsp. 333
What is quality?p. 333
Why is quality important?p. 337
Managing quality in food and beverage operationsp. 338
A systematic approach to quality managementp. 340
Developing approaches to quality managementp. 344
Examples of quality management in practicep. 349
Conclusionsp. 354
Review questionsp. 355
Further readingp. 355
Trends and developmentsp. 357
Introductionp. 357
Consumer trendsp. 357
Environmental trendsp. 361
Ethical trendsp. 364
Technology trendsp. 367
Summaryp. 370
Review questionsp. 374
Further readingp. 374
Indexp. 376
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