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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 main sectors - fast food and casual dining, hotels and quality restaurants, events, and industrial and welfare catering. Additionally, this revised seventh edition offers: - New data and international case studies covering the latest industry developments across a wide range of businesses - Enhanced coverage of financial aspects, including forecasting and menu pricing with respective costing examples - New coverage of contemporary trends including environmental, social, and ethical trends and the effects of artificial intelligence in multiple food and beverage areas - Revised Instructor and Student Resources, complete with new case studies, PowerPoint slides, and refreshed teaching resources Fully updated and enhanced to reflect an increasingly complex industry, this textbook is aimed at students and academics of hospitality management and catering administration, as well as active practitioners and managers within the food and beverage sector.
Andrew Lockwood is Emeritus Professor and past Forte Professor of Hospitality Management in the School of Hospitality and Tourism Management, University of Surrey. Ioannis S. Pantelidis is Professor of Hospitality and Tourism and Deputy Dean for the London Geller College of Hospitality and Tourism, University of West London. Mark Ashton is Associate Professor in Hospitality Management and Associate Dean (Education) for the Faculty of Arts, Business and Social Sciences, University of Surrey.
1. Introducing food and beverage management 2. Classifying food and drink service operations 3. Restaurants and events - the direct market 4. Contract food service, travel, and public sector catering - the indirect market 5. Developing the concept 6. The menu 7. Purchasing and storage 8. Production and service 9. Controlling the operation 10. Staffing issues 11. Food and beverage marketing 12. Managing quality in food and drink service operations 13. Trends and developments
