Chapter 1 Food and beverage operations and management
DOI: 10.23912/9781911635109-4143 | ISBN: 9781911635109 |
Published: May 2019 | Component type: chapter |
Published in: Food and Beverage Management 5e | Parent DOI: 10.23912/9781911635109-4094 |
Abstract
Food and beverage (or food service) operations are concerned with the provision of food and a variety of beverages within business. The international food service industry provides millions of meals a day in a wide variety of types of food service operation.
For managers in food and beverage operations, skills in marketing, merchandising, staff management, team development, training, customer relations, financial management and operational management are necessary for the management of both the service sequence (delivery) and the customer process (experience), and ultimately for the survival of the business.
The various elements that make up a food and beverage operation can be summarised into the eight stages of the Food Service Cycle.
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)
For the source title:
- 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) "Chapter 1 Food and beverage operations and management" In: Cousins, J., Foskett, D., Graham, D. & Hollier, A. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781911635109-4143
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