| Description |
1 online resource (1 PDF (xxiv, 195 pages) :) color illustrations |
| Series |
Tourism and hospitality management collection, 2375-9631 |
|
Tourism and hospitality management collection. 2375-9631
|
| Contents |
Chapter 1. Luxury hospitality -- Chapter 2. The food and beverage industry -- Chapter 3. The food and beverage department -- Chapter 4. Key performance indicators in food and beverage management -- Chapter 5. Food and beverage cost control |
| Summary |
This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets. Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficent knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns |
| Analysis |
Luxury hotel |
|
Management |
|
Food and beverage |
|
Revenue |
|
Hygiene |
|
Staff |
|
Service |
|
Expenses |
|
Guest |
|
Standards |
|
Prime cost |
|
Menu |
|
Chef |
|
Kitchen |
| Bibliography |
Includes bibliographical references (page 179) and index |
| Notes |
Description based on PDF viewed 02/18/2021 |
| Subject |
Food service management.
|
|
Hotel management.
|
|
Restaurant management.
|
|
Food service management
|
|
Hotel management
|
|
Restaurant management
|
| Form |
Electronic book
|
| ISBN |
9781637420119 |
|
1637420110 |
|
