000			04131atm a2200397 4500
003			PUCPR
005			20220425174939.0
006			t||||fr|||| 001 0
007			ta
008			120830t2019 uk a|||fr|||| 001 0 eng|d
020			_a9781911635109
040			_aEVLG _bspa _erda
041			_aeng
049			_aevl
082			_223 _a647.95068 _bC8675f5
092			_223 _a647.95068 _bC8675f5
100			_aCousins, John
245			_aFood and beverage management: _b for the hospitality, tourism and event industries / _cJohn Cousins, David Foskett, David Graham and Amy Hollier.
250			_aFifth edition
260			_bGoodfellow Publishers, Limited, _c2019 _aOxford :
264			_bGoodfellow Publishers, Limited, _c2019 _aOxford :
300			_a365 p. ; ills.
336			_2rdacontent _btxt _atxt
337			_2rdamedia _bn _ano media
338			_2rdacarrier _bnc _avolume
501			_aCover title : Food & Beverage Management.
504			_aIncludes bibliographical references and index.
505			_a 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
650		0	_9180837 _aTourism
650		0	_9112472 _aHospitality industry
650		0	_997694 _aFood service management
700			_9299062 _aFoskett, David
700			_9299063 _aGraham, David
700			_9299064 _aHollier, Amy
942			_c6 _2ddc _h647.95068 _iC8675f5 _n0
999			_c297765 _d297765