Food and beverage management created by Bernard Davis , Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis

Includes bibliographical references and index

1. Introducing food and beverage management 2. Classifying food and drink service operations 3. Restaurants and events : the direct market 4. Contract foodservice, travel and public sector catering : the indirect market 5. Developing the concept 6. The menu 7. Purchasing and storage 8. Production and service 9. Controlling the operation 10. Staffing issues 11. Food and beverage marketing 12. Managing quality in food and drink service operations 13. Trends and developments

This textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors - fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology