Food and beverage management theory / Gavin Ellison.

Includes bibliographical references and index.

Concept of Food and Beverage Management -- Services Management in Food and Beverage -- Beverage Service and Bar Management -- Managing Quality and Control Management -- Food and Beverages --Management in Restaurant Industry -- Marketing Mix and Food Distribution Management -- Food Menus and Catering Industry -- Measures Application in Food and Beverage Control Management -- Food and Beverage in Hotel and Hospitality Service.

"This book deals with the complexities of managing food and beverage outlets. The purpose is to examine the wide range of subject areas that come within the orbit of operational food and beverage management such as food and beverage production, quality control and financial aspects in food and beverage management. The food and beverage industry is huge and it employs millions of people, more than any other private sector industry. Food and beverage serving and related workers are the front line of customer service in restaurants, coffee shops, and other food service establishments. These workers greet customers, escort them to seats and hand them menus, take food and drink orders, and serve food and beverages. They also answer questions, explain menu items and specials, and keep tables and dining areas clean and set for new diners. Most work as part of a team, helping coworkers to improve workflow and customer service. An important food and beverage organisation principle is food and beverage control integrated into the management strategy as guide to planning and regulation of operations. Food and beverage control refers to the guidance and regulation of the costs and revenue of operating the catering activity in hotels, restaurants [...]". This principle is crucial to hotel and restaurant operations. This is justified by the fact that sales in the food and beverage operations often account for half of the total revenue of the hotels or the primary or only source of revenue in restaurants. Consequently, in terms of cost, food and beverage operations is attributed with around twenty-five to forty-five per cent of total costs. The book is very useful tool for guidance for all those who are in the business and those who are planning to venture in the food and beverage business as well as those who are students and trainees interested to acquire depth knowledge of this growing and specialized restaurant and bar business."--Back cover

Fund 164 Wiseman's Books Trading, Inc. Purchased 08/30/2022 0 pnr PHP 7,998.00 2022-08-634 2022-1-0743