Food and Beverage Management
- 5th Edition - February 1, 2012
- Imprint: Butterworth-Heinemann
- Authors: Andrew Lockwood, Bernard Davis, Ioannis Pantelidis, Peter Alcott
- Language: English
- eBook ISBN:9 7 8 - 0 - 0 8 - 0 9 6 6 7 1 - 7
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 hospi… Read more
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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 five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
• Updated and refreshed chapters covering the latest developments in the field
• New topical case studies, such as the growth of chain coffee shops in bookstores and the slow food movement, offering real world industry context
• A more user friendly layout, with the text packed with useful features like activities and key points boxes
• New topical case studies, such as the growth of chain coffee shops in bookstores and the slow food movement, offering real world industry context
• A more user friendly layout, with the text packed with useful features like activities and key points boxes
Students taking compulsory Food and Beverage Management modules in Hospitality Management courses at HND and undergraduate level. Also for students taking elective food and beverage modules in Tourism and Events Management degrees.
1. Introducing food and beverage management
Size and scope of food and beverage
operations
Food and beverage management
Managing the meal experience
2. The restaurant sector
Full service restaurants and
licensed retail
Hotel restaurants and private clubs
Fast food
3. Contract, travel and public sector catering
Contract catering
Travel catering
Public sector
Further reading
4. Developing the concept
The concept
Feasibility study
The business plan
Financing the operation
Facility design and layout
5. The menu: Food and beverage
Type of menus
Menu offering
Menu pricing
Menu knowledge
Beverage menus/lists
Menu merchandising
6. Food and beverage operations: Purchasing and storage
Purchasing
The purchasing procedure
Price and quality performance
The purchasing of foods
The purchasing of beverages
Receiving of food
Storing and issuing food
Stocktaking of food
Receiving of beverages
Storing and issuing of beverages
7 Food and beverage operations: Production and service
Food production methods
Beverage production methods
Food and beverage service methods
8. Food and beverage control
The objectives of food and
beverage control
Special problems of food and
beverage control
The fundamentals of control
The reality of control
Setting the budget and break-even analysis Basic concepts
Methods of food control
Methods of beverage control
EPOS reporting
Food and beverage control checklists
Revenue control
Profit sensitivity analysis and
menu engineering
Systems of revenue control
Computerized systems
Forecasting
Operating ratios
9. Staffing issues
Structure of UK labour
Recruitment
Staff turnover
Staff training
Legal framework
Staff scheduling
Supervision and communication
10. Food and beverage marketing
Marketing
Advertising
Public relations
Merchandising
Sales promotion
Personal selling and upselling
11. Managing quality in food and beverage operations
What is quality?
Why is quality important?
Managing quality in food and beverage operations
A systematic approach to quality
management
Developing approaches to
quality management
Examples of quality management
in practice
12. Trends and developments
Consumer trends
Environmental issues
Financing the operation
Ethical issues
High tech food
Size and scope of food and beverage
operations
Food and beverage management
Managing the meal experience
2. The restaurant sector
Full service restaurants and
licensed retail
Hotel restaurants and private clubs
Fast food
3. Contract, travel and public sector catering
Contract catering
Travel catering
Public sector
Further reading
4. Developing the concept
The concept
Feasibility study
The business plan
Financing the operation
Facility design and layout
5. The menu: Food and beverage
Type of menus
Menu offering
Menu pricing
Menu knowledge
Beverage menus/lists
Menu merchandising
6. Food and beverage operations: Purchasing and storage
Purchasing
The purchasing procedure
Price and quality performance
The purchasing of foods
The purchasing of beverages
Receiving of food
Storing and issuing food
Stocktaking of food
Receiving of beverages
Storing and issuing of beverages
7 Food and beverage operations: Production and service
Food production methods
Beverage production methods
Food and beverage service methods
8. Food and beverage control
The objectives of food and
beverage control
Special problems of food and
beverage control
The fundamentals of control
The reality of control
Setting the budget and break-even analysis Basic concepts
Methods of food control
Methods of beverage control
EPOS reporting
Food and beverage control checklists
Revenue control
Profit sensitivity analysis and
menu engineering
Systems of revenue control
Computerized systems
Forecasting
Operating ratios
9. Staffing issues
Structure of UK labour
Recruitment
Staff turnover
Staff training
Legal framework
Staff scheduling
Supervision and communication
10. Food and beverage marketing
Marketing
Advertising
Public relations
Merchandising
Sales promotion
Personal selling and upselling
11. Managing quality in food and beverage operations
What is quality?
Why is quality important?
Managing quality in food and beverage operations
A systematic approach to quality
management
Developing approaches to
quality management
Examples of quality management
in practice
12. Trends and developments
Consumer trends
Environmental issues
Financing the operation
Ethical issues
High tech food
- Edition: 5
- Published: February 1, 2012
- Imprint: Butterworth-Heinemann
- Language: English
AL
Andrew Lockwood
Affiliations and expertise
Professor of Hospitality Management, University of Surrey, UKBD
Bernard Davis
Affiliations and expertise
Former Senior Lecturer, University of Surrey, UKIP
Ioannis Pantelidis
Senior Lecturer in Hospitality and Tourism Management, Programme Leader MA International Hotel and Restaurant Management, London Metropolitan University
Affiliations and expertise
Senior Lecturer in Hospitality and Tourism Management, Programme Leader MA International Hotel and Restaurant Management, London Metropolitan UniversityPA
Peter Alcott
Affiliations and expertise
Lecturer in Food and Beverage Management, University of Surrey, UK