Food and Beverage Management 5e
DOI: 10.23912/9781911635109-4094 | ISBN: 9781911635109 |
Published: May 2019 | Component type: book |
Abstract
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.
Sample content
Contributors
- John Cousins, The Food and Beverage Training Company, London (Author)
- David Foskett, David Foskett Associates, London (Author)
- David Graham, Service Sector Management, Sheffield Hallam University (Author)
- Amy Hollier, College of Food, University College Birmingham (Author)
Cite as
Cousins, Foskett, Graham & Hollier, 2019
Cousins, J., Foskett, D., Graham, D. & Hollier, A. (2019) Food and Beverage Management 5e. Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781911635109-4094
Chapters
Chapter 1 Food and beverage operations and management (Cousins, Foskett, Graham & Hollier)
Chapter 2 Concept development (Cousins, Foskett, Graham & Hollier)
Chapter 3 Product development (Cousins, Foskett, Graham & Hollier)
Chapter 4 Operational areas, equipment and staffing (Cousins, Foskett, Graham & Hollier)
Chapter 5 Food production (Cousins, Foskett, Graham & Hollier)
Chapter 6 Beverage provision (Cousins, Foskett, Graham & Hollier)
Chapter 7 Food and beverage service (Cousins, Foskett, Graham & Hollier)
Chapter 8 Events, conferencing and banqueting (Cousins, Foskett, Graham & Hollier)
Chapter 9 Appraising performance (Cousins, Foskett, Graham & Hollier)
Chapter 10 Making strategic decisions (Cousins, Foskett, Graham & Hollier)
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