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This second edition has been updated to include: Five new chapters: culinary creativity; menu analysis; wine and beverage consumption; food supply chains; and the fitness to purpose of higher food and beverage management education. Learning outcomes and discussion questions per chapter. New web and video links interspersed throughout
Dr Roy C Wood is a Visiting Professor in the Hertfordshire Business School, University of Hertfordshire, and in the Academy of Hotel and Facility Management at NHTV Breda University of Applied Sciences, The Netherlands. He previously held professorships at Strathclyde University, NHTV Breda University of Applied Sciences and the University of Macau. In the private sector, he was Principal and Managing Director of IMI University Centre (Switzerland); Dean of the Oberoi Hotel Group Centre for Learning and Development (India); and Chief Operating Officer of the Gulf Hospitality and Tourism Education Company (Bahrain). Wood is the author, co-author, editor/co-editor of some 15 books and over 50 refereed research papers.
Chapter 1: Food and beverage management - still in a rut? Chapter 2: All change or no change? Food and beverage markets today Chapter 3: How important is the meal experience? Chapter 4: Is there such a thing as culinary creativity? Chapter 5: Why are there so many celebrity chefs and cooks (and do we need them?) Chapter 6: Is food an art form? Pretentiousness and pomposity in cookery. Chapter 7: Does menu engineering tell us anything? Chapter 8: Whine or wine? Is discourse about beverages in contemporary society an instance of fabulation? Chapter 9: Should food and beverage managers care where food comes from? Chapter 10: Is higher food and beverage management education fit for purpose?
