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Food and Beverage Management, Third Edition

Bernard Davis, Andrew Lockwood, SALLY STONE

18 ratings by Goodreads
ISBN 10: 0750632860 / ISBN 13: 9780750632867
Published by Butterworth-Heinemann, 1998
Used Condition: Good
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Ships from Reno, NV. Former Library book. Shows some signs of wear, and may have some markings on the inside. Bookseller Inventory # GRP87756994

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Bibliographic Details

Title: Food and Beverage Management, Third Edition

Publisher: Butterworth-Heinemann

Publication Date: 1998

Book Condition: Good

Edition: 3rd.

About this title

Synopsis:

The third edition of this best-selling textbook has been completely revised and the resulting changes are as a direct result of lecturers' feedback and to reflect current practice. It examines the whole spectrum of possibly the most technical and complex function in the hotel and catering industry, that of food and beverage management.

The new edition has been restructured and all chapters have been updated to reflect current practice. There are new chapters on the scope and functions of food and beverage management, managing quality, stewarding. The book begins with an examination and classification of the various sectors that constitute the catering industry and describes the role of food and beverage management in the context of overall catering operations. All the practical aspects of management are dealt with: purchasing, receiving, storing, issuing, sales promotion, food menus and beverage lists, production and service.
Food and Beverage Management provides a sound textbook for students at degree and diploma level and is designed to cover HCIMA professional qualifications.

Market leading, high quality textbook with top authors and excellent track record
Full of new examples and includes 2 new chapters as a result of lecturer feedback
Author team now includes Andrew Lockwood, experienced author and senior lecturer at the University of Surrey

From the Publisher:

The new edition has been restructured and all chapters have been updated to reflect current practice. There are new chapters on the scope and functions of food and beverage management, managing quality, stewarding. The book begins with an examination and classification of the various sectors that constitute the catering industry and describes the role of food and beverage management in the context of overall catering operations. All the practical aspects of management are dealt with: purchasing, receiving, storing, issuing, sales promotion, food menus and beverage lists, production and service. Food and Beverage Management provides a sound textbook for students at degree and diploma level and is designed to cover HCIMA professional qualifications.

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