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Food and Beverage Management 5e

John Cousins, David Foskett, David Graham, Amy Hollier

ISBN: 9781911635109 pbk; 9781911635093 hbk; 9781911635116 eBook


About this book | Table of contents | About the authors | Sample files | Online resources | Buy now
Reviews of the previous edition
“...a fantastic insight into the mechanics behind the all operational and management aspects of Food and Beverage.”
Ashley Shaw, House Manager, The Westbury, Mayfair, London
“...great care has been given to detail, topics both current and futuristic and an overall operational view that a student can only cherish, treasure and use well into his or her career... This shall and will remain a brilliant reference...”
Cyrus Todiwala, Chef Patron, Café Spice Namasté, London
“…should be made compulsory reading for anyone involved in studying about, or working in food and beverage operations. I would certainly recommend this book to everyone.”
Carole Rodger, Senior Lecturer, Leeds Metropolitan University
“Definitely a text I would recommend to become an expert in the Food and Beverage field, a brilliant book”
Dipna Anand, Lecturer in Catering, West London College, Hammersmith

This new fifth edition of the best-selling Food and Beverage Management has been revised and expanded to meet the needs of students and practitioners involved in a variety of levels within food and beverage management in the hospitality, tourism and event industries.

Key features:
*Content based on the application of operations management to food and beverage operations
*Specially designed to support teaching and learning being divided into ten chapters, ideal for semester teaching, with each chapter having identified aim and objectives, and additional sources of information
*Supported by editable PowerPoint presentations available as downloads from the publisher website at www.goodfellowpublisher.com
*Written by an experienced team of authors who are recognised authorities in food and beverage operations and culinary arts.

Food and Beverage Management explores all aspects of the food and beverage product as well as the management of the business. With a clear, user friendly, structure this fifth edition of Food and Beverage Management has been designed to meet the needs of those undertaking a range of educational programmes, from diploma to undergraduate levels, as well as supporting in-company training programmes. The book also provides a sound basis on which to extend to higher level studies.

Publication May 2019

Table of contents

Preface; Acknowledgements; Ch 1 Food and beverage operations and management; Ch 2 Concept development; Ch 3 Product development; Ch 4 Operational areas, equipment and staffing; Ch 5 Food production; Ch 6 Beverage provision; Ch 7 Food and beverage service; Ch 8 Events, conferencing and banqueting; Ch 9 Performance appraisal; Ch 10 Making strategic decisions; Annexes; Augmented bibliography; Index

Table of contents

Preface; Acknowledgements; Ch 1 Food and beverage operations and management; Ch 2 Concept development; Ch 3 Product development; Ch 4 Operational areas, equipment and staffing; Ch 5 Food production; Ch 6 Beverage provision; Ch 7 Food and beverage service; Ch 8 Events, conferencing and banqueting; Ch 9 Performance appraisal; Ch 10 Making strategic decisions; Annexes; Augmented bibliography; Index

About the authors

John Cousins is the Director of The Food and Beverage Training Company specialising in food and beverage operations
and hospitality management.
David Foskett is a consultant with David Foskett Associates, and is also Emeritus Professor of Hospitality Studies.
David Graham is a principal lecturer in hospitality management, Department of Service Sector Management at Sheffield
Hallam University.
Amy Hollier is Director of Teaching and Learning Enhancement, University College Birmingham.

Table of contents

Preface; Acknowledgements; Ch 1 Food and beverage operations and management; Ch 2 Concept development; Ch 3 Product development; Ch 4 Operational areas, equipment and staffing; Ch 5 Food production; Ch 6 Beverage provision; Ch 7 Food and beverage service; Ch 8 Events, conferencing and banqueting; Ch 9 Performance appraisal; Ch 10 Making strategic decisions; Annexes; Augmented bibliography; Index

About the authors

John Cousins is the Director of The Food and Beverage Training Company specialising in food and beverage operations
and hospitality management.
David Foskett is a consultant with David Foskett Associates, and is also Emeritus Professor of Hospitality Studies.
David Graham is a principal lecturer in hospitality management, Department of Service Sector Management at Sheffield
Hallam University.
Amy Hollier is Director of Teaching and Learning Enhancement, University College Birmingham.

Sample files

Contents, Preface, Acknowledgements and Copyright.pdf
Chapter 1.pdf
Chapter 2.pdf
Chapter 3.pdf
Chapter 4.pdf
Chapter 5.pdf
Chapter 6.pdf
Chapter 7.pdf
Chapter 8.pdf
Chapter 9.pdf
Chapter 10.pdf

Table of contents

Preface; Acknowledgements; Ch 1 Food and beverage operations and management; Ch 2 Concept development; Ch 3 Product development; Ch 4 Operational areas, equipment and staffing; Ch 5 Food production; Ch 6 Beverage provision; Ch 7 Food and beverage service; Ch 8 Events, conferencing and banqueting; Ch 9 Performance appraisal; Ch 10 Making strategic decisions; Annexes; Augmented bibliography; Index

About the authors

John Cousins is the Director of The Food and Beverage Training Company specialising in food and beverage operations
and hospitality management.
David Foskett is a consultant with David Foskett Associates, and is also Emeritus Professor of Hospitality Studies.
David Graham is a principal lecturer in hospitality management, Department of Service Sector Management at Sheffield
Hallam University.
Amy Hollier is Director of Teaching and Learning Enhancement, University College Birmingham.

Sample files

Contents, Preface, Acknowledgements and Copyright.pdf
Chapter 1.pdf
Chapter 2.pdf
Chapter 3.pdf
Chapter 4.pdf
Chapter 5.pdf
Chapter 6.pdf
Chapter 7.pdf
Chapter 8.pdf
Chapter 9.pdf
Chapter 10.pdf

Online resources

PowerPoint Slides to accompany each chapter
Chapter 1

Chapter 2

Chapter 3

Chapter 4

Chapter 5

Chapter 6

Chapter 7

Chapter 8

Chapter 9

Chapter 10

Appendix A Performance measures and Key Performance Indicators

Appendix B Operational Calculations

Appendix C Budget and Trading Results, Comparison and Evaluation

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Chapter 1 Food and beverage operations and management [Details]Price: £5.99
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Chapter 2 Concept development [Details]Price: £5.99
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Chapter 5 Food production [Details]Price: £5.99
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Chapter 6 Beverage provision [Details]Price: £5.99
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Chapter 7 Food and beverage service [Details]Price: £5.99
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Chapter 9 Appraising performance [Details]Price: £5.99
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Chapter 10 Making strategic decisions [Details]Price: £5.99
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