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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

10.23912/9781911635109-4143

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.

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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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Published in Food and Beverage Management 5e

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