Public House and Beverage Management

'Public House & Beverage Management' provides students with a practical guide to the management aspects of the licensed trade industry.
'Public House & Beverage Management' introduces students to:
* Key players * Variations in service offer * Types of management arrangement (managed, leased, tenanted, franchise, freehouse) * Customers and segments * Labour markets and employees * Key elements in the business units * Retailing skills.
The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education.

Michael Flynn, Caroline Ritchie, Andrew Roberts

Chapter 1 A history of the licensed trade industry; Chapter 2 The modern industry; Chapter 3 The licensed enterprise and the law; Chapter 4 The marketing function; Chapter 5 Management of the products and services; Chapter 6 Managing the human resources; Chapter 7 Controlling your profits; Chapter 8 Ethics and dilemmas: the challenges of the licensed trade industry; Chapter 9 Careers and contacts;