Detalles MARC
| 000 -LEADER |
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06917nam a22005053i 4500 |
| 001 - CONTROL NUMBER |
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EBC5838448 |
| 003 - CONTROL NUMBER IDENTIFIER |
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MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20220310181346.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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211129s2019 biua o ||1|0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781911635116 |
| Qualifying information |
(electronic bk.) |
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| Canceled/invalid ISBN |
9781911635093 |
| 035 ## - |
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| System control number |
(MiAaPQ)EBC5838448 |
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| System control number |
(Au-PeEL)EBL5838448 |
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| System control number |
(OCoLC)1110483855 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MiAaPQ |
| Language of cataloging |
eng |
| Description conventions |
rda |
| -- |
pn |
| Transcribing agency |
MiAaPQ |
| Modifying agency |
MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX911.3.M27 |
| Item number |
.C687 2019 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
647.95068 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Cousins, John. |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Food and Beverage Management : |
| Remainder of title |
For the Hospitality, Tourism and Event Industries / |
| Statement of responsibility, etc. |
John Cousins, David Foskett, David Graham, & Amy Hollier. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
Fifth edition |
| 264 #1 - |
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| Place of production, publication, distribution, manufacture |
Oxford : |
| Name of producer, publisher, distributor, manufacturer |
Goodfellow Publishers, Limited, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2019. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource (377 pages) |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
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| General note |
ALA COVID Relief Fund |
| 501 ## - WITH NOTE |
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| With note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Cover -- Contents -- Preface -- Acknowledgements -- 1 Food and beverage operations and management -- 1.1 Food and beverage operations -- 1.2 Service operations management -- 1.3 The hospitality industry and its products -- 1.4 Key influences on the food service industry -- 1.5 The legal framework -- 1.6 References and additional reading -- 2 Concept development -- 2.1 Developing a consumer-product relationship -- 2.2 Market research -- 2.3 Market segmentation -- 2.4 Idea evaluation -- 2.5 Completing the concept development -- 2.6 Setting goals and objectives -- 2.7 References and additional reading -- 3 Product development -- 3.1 The food and beverage product -- 3.2 Quality in the management of food and beverage operations -- 3.3 Creating the consumer-product relationship -- 3.4 Sales promotion -- 3.5 The consumer-product relationship as a dynamic process -- 3.6 References and additional reading -- 4 Operational areas, equipment and staffing -- 4.1 Key influences -- 4.2 A systematic approach -- 4.3 Health and safety -- 4.4 Food production areas and equipment -- 4.5 Food and beverage service areas and equipment -- 4.6 Staff management considerations -- 4.7 References and additional reading -- 5 Food production -- 5.1 Types of menus -- 5.2 Menu planning -- 5.3 Food production systems -- 5.4 Volume in food production -- 5.5 Purchasing -- 5.6 Operational control -- 5.7 References and additional reading -- 6 Beverage provision -- 6.1 Safe, sensible drinking -- 6.2 Types of wine and drink lists -- 6.3 Developing wine and drink lists -- 6.5 Purchasing -- 6.6 Further consideration on wine provision -- 6.7 Storage -- 6.8 Beverage control -- 6.9 References and additional reading -- 7 Food and beverage service -- 7.1 The nature of food and beverage service -- 7.2 Food and beverage service systems. |
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| Formatted contents note |
7.3 Customer service vs resource productivity -- 7.4 Customer relations -- 7.5 Managing volume -- 7.6 Managing the service sequence -- 7.7 Revenue control -- 7.8 References and additional reading -- 8 Events, conferencing and banqueting -- 8.1 Overview and structure of the events sector -- 8.2 Sales and marketing -- 8.3 Staffing considerations -- 8.4 Costing considerations -- 8.5 Managing the event process -- 8.6 References and additional reading -- 9 Appraising performance -- 9.1 Approaches to appraisal -- 9.2 Appraising revenue -- 9.3 Appraising costs -- 9.4 Appraising profits -- 9.5 Appraising the product -- 9.6 References and additional reading -- 10 Making strategic decisions -- 10.1 The origins of strategy -- 10.2 Assessing current performance -- 10.3 Assessing organisational capability -- 10.4 Strategic analysis and planning -- 10.5 The need for a balanced approach -- 10.6 The basis of strategy -- 10.7 Strategic direction -- 10.8 Strategic means -- 10.9 Evaluation criteria -- 10.10 References and additional reading -- A Appendices -- A: Performance measures and Key Performance Indicators -- B: Example calculations exercise -- C: Example trading results: comparison and evaluation -- I Index -- Preface -- Acknowledgements. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Fifth edition of the best-selling textbook updated and revised to take account of current trends such as the experience economy, CSR, connectivity and smart controls, and allergen and data protection laws; * Content based on the application of systems operations management theory to traditional and current industry practice in food and beverage operations * Specially designed to support learning being divided into ten chapters, ideal for semester teaching, with each chapter having identified learning outcomes and the provision of references and additional sources of information, together with supporting PowerPoint presentations * Written by an experienced team of authors who are recognised authorities in food and beverage operations and culinary arts. This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. In particular the consideration of the foods service cycle and includes greater account being taken of the management of foodservice operations within a broader business framework. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business as it is about specific aspects of the food and beverage product. With a clear, user friendly, structure based on the Food Service Cycle, this fifth edition of Food and Beverage Management has been designed to meet the needs of those undertaking a range of educational programmes, from diploma to undergraduate levels, as well as supporting in-company training programmes. |
| 588 ## - |
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| Source of description note |
Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) |
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| Local note |
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food service management. |
| 655 #4 - |
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| Genre/form data or focus term |
Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Foskett, David. |
| Relator term |
author |
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| Personal name |
Graham, David. |
| Relator term |
author |
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| Personal name |
Hollier, Amy. |
| Relator term |
author |
| 776 08 - |
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| Relationship information |
Print version: |
| Main entry heading |
Cousins, John |
| Title |
Food and Beverage Management |
| Place, publisher, and date of publication |
Oxford : Goodfellow Publishers, Limited,c2011 |
| International Standard Book Number |
9781911635093 |
| 797 2# - |
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| Corporate name or jurisdiction name as entry element |
ProQuest (Firm) |
| 856 ## - |
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| Uniform Resource Identifier |
https://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=5838448 |
| Link text |
Acceso Remoto |
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| Uniform Resource Identifier |
https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=5838448 |
| Link text |
Acceso en el Campus PUCPR |
| 942 ## - |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Libro electrónico |