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Food and Beverage Management Books

You are currently browsing 1–6 of 6 new and published books in the subject of Food and Beverage Management — sorted by publish date from newer books to older books.

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New and Published Books

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  1. Street Food

    Culture, Economy, Health and Governance

    Edited by Ryzia De Cássia Vieira Cardoso, Michèle Companion, Stefano Roberto Marras

    Series: Routledge Studies in Food, Society and Environment

    Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in...

    Published July 15th 2014 by Routledge

  2. Alternative Food Networks

    Knowledge, Practice, and Politics

    By David Goodman, E. Melanie DuPuis, Michael K. Goodman

    Series: Routledge Studies of Gastronomy, Food and Drink

    Farmers’ markets, veggie boxes, local foods, organic products and Fair Trade goods – how have these once novel, "alternative" foods, and the people and networks supporting them, become increasingly familiar features of everyday consumption? Are the visions of "alternative worlds" built on ethics of...

    Published December 19th 2013 by Routledge

  3. Sustainable Culinary Systems

    Local Foods, Innovation, Tourism and Hospitality

    Edited by C. Michael Hall, Stefan Gossling

    Series: Routledge Studies of Gastronomy, Food and Drink

    There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security...

    Published November 29th 2012 by Routledge

  4. Food and Beverage Management

    5th Edition

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

    This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main...

    Published March 22nd 2012 by Routledge

  5. Food Supply Chain Management

    Economic, Social and Environmental Perspectives

    By Madeleine Pullman, Zhaohui Wu

    Food Supply Chain Management: Economic, Social and Environmental Perspectives is very different from parts supply chain management as can be seen from the increasing health, safety and environmental concerns that are increasingly garnering the public’s attention about different food supply chain...

    Published August 17th 2011 by Routledge

  6. The Business of Champagne

    A Delicate Balance

    Edited by Steve Charters

    Series: Routledge Studies of Gastronomy, Food and Drink

    The world of champagne offers a fascinating insight into the complexity of modern business management and marketing. Champagne is at the same time a wine, a luxury product and a regional brand – it is tied to the place from which it comes, and can be made nowhere else. It therefore highlights a...

    Published August 12th 2011 by Routledge

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