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Food and Beverage Management 5e

DOI: 10.23912/9781911635109-4094

ISBN: 9781911635109

Published: May 2019

Component type: book

Abstract

Fifth edition of the best-selling textbook updated and revised to take account of current trends such as the experience economy, CSR, connectivity and smart controls, and allergen and data protection laws.

Sample content

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Contributors

  • John Cousins, The Food and Beverage Training Company, London (Author)
  • David Foskett, David Foskett Associates, London (Author)
  • David Graham, Service Sector Management, Sheffield Hallam University (Author)
  • Amy Hollier, College of Food, University College Birmingham (Author)

Cite as

Cousins, Foskett, Graham & Hollier, 2019

Cousins, J., Foskett, D., Graham, D. & Hollier, A. (2019) Food and Beverage Management 5e. Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781911635109-4094

Chapters

Chapter 1 Food and beverage operations and management (Cousins, Foskett, Graham & Hollier)

Chapter 2 Concept development (Cousins, Foskett, Graham & Hollier)

Chapter 3 Product development (Cousins, Foskett, Graham & Hollier)

Chapter 4 Operational areas, equipment and staffing (Cousins, Foskett, Graham & Hollier)

Chapter 5 Food production (Cousins, Foskett, Graham & Hollier)

Chapter 6 Beverage provision (Cousins, Foskett, Graham & Hollier)

Chapter 7 Food and beverage service (Cousins, Foskett, Graham & Hollier)

Chapter 8 Events, conferencing and banqueting (Cousins, Foskett, Graham & Hollier)

Chapter 9 Appraising performance (Cousins, Foskett, Graham & Hollier)

Chapter 10 Making strategic decisions (Cousins, Foskett, Graham & Hollier)

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