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Food and Beverage Management

4th Edition

By Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott

Routledge – 2008 – 428 pages

Purchasing Options:

  • Paperback:
    978-0-7506-6730-2
    April 22nd 2008
    Out-of-print

Description

Food and Beverage Management 4e provides a complete introduction to this vital area of hospitality management.

Now in its fourth edition, this best-selling text has been completely revised and restructured to reflect current practice and teaching and includes updated information on all areas, especially technology, operations and staffing issues. Each chapter has a user friendly structure including aims, exercises and further study hints.

Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice.

Contents

1. Introducing food and beverage management

Size and scope of food and beverage

operations

Food and beverage management

Managing the meal experience

2. The restaurant sector

Full service restaurants and

licensed retail

Hotel restaurants and private clubs

Fast food

3. Contract, travel and public sector catering

Contract catering

Travel catering

Public sector

Further reading

4. Developing the concept

The concept

Feasibility study

The business plan

Financing the operation

Facility design and layout

5. The menu: Food and beverage

Type of menus

Menu offering

Menu pricing

Menu knowledge

Beverage menus/lists

Menu merchandising

6. Food and beverage operations: Purchasing and storage

Purchasing

The purchasing procedure

Price and quality performance

The purchasing of foods

The purchasing of beverages

Receiving of food

Storing and issuing food

Stocktaking of food

Receiving of beverages

Storing and issuing of beverages

7 Food and beverage operations: Production and service

Food production methods

Beverage production methods

Food and beverage service methods

8. Food and beverage control

The objectives of food and

beverage control

Special problems of food and

beverage control

The fundamentals of control

The reality of control

Setting the budget and break-even analysis Basic concepts

Methods of food control

Methods of beverage control

EPOS reporting

Food and beverage control checklists

Revenue control

Profit sensitivity analysis and

menu engineering

Systems of revenue control

Computerized systems

Forecasting

Operating ratios

9. Staffing issues

Structure of UK labour

Recruitment

Staff turnover

Staff training

Legal framework

Staff scheduling

Supervision and communication

10. Food and beverage marketing

Marketing

Advertising

Public relations

Merchandising

Sales promotion

Personal selling and upselling

11. Managing quality in food and beverage operations

What is quality?

Why is quality important?

Managing quality in food and beverage operations

A systematic approach to quality

management

Developing approaches to

quality management

Examples of quality management

in practice

12. Trends and developments

Consumer trends

Environmental issues

Financing the operation

Ethical issues

High tech food

Related Subjects

  1. Hospitality

Name: Food and Beverage Management: 4th Edition (eBook)Routledge 
Description: By Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott. Food and Beverage Management 4e provides a complete introduction to this vital area of hospitality management.Now in its fourth edition, this best-selling text has been completely revised and restructured to reflect current practice and teaching and...
Categories: Hospitality