ALA COVID Relief Fund

Includes index.

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.

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.

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.

Description based on publisher supplied metadata and other sources.

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.