| Description |
xviii, 426 pages : illustrations ; 27 cm |
| Contents |
1. Introducing food and beverage management -- 2. The meal experience -- 3. Managing quality in food and beverage operations -- 4. The marketing of food and beverages -- 5. Advertising, public relations, merchandising and sales promotion -- 6. Food-menus and beverage lists -- 7. An overall view of food and beverage control -- 8. Financial aspects -- 9. Purchasing -- 10. Receiving, storing and issuing -- 11. Food and beverage production methods -- 12. Food and beverage service methods -- 13. Food and beverage production control -- 14. Food controlling -- 15. Beverage controlling -- 16. Revenue control - control systems - operating ratios -- 17. Food and beverage management in fast-food and popular catering -- 18. Food and beverage management in hotels and quality restaurants -- 19. Food and beverage management in function catering -- 20. Food and beverage management in industrial catering -- 21. Food and beverage management in school catering |
|
22. Food and beverage management in hospital catering |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food service management.
|
| Author |
Davis, Bernard.
|
| LC no. |
98184730 |
| ISBN |
0750632860 |
|
9780750667302 |
|
