New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming.
International Journal of Contemporary Hospitality Management, 19(1), 43–52. Sanders, E., Hill, T. & Faria, D. (2007). Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs. NJ: Prentice Hall.
The text and exam are part of the ManageFirst Program(R) from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management.
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.
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.
This book is an introduction to the management of food and beverage operations within a luxury hotel environment.
This third edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries
Food and Beverage Management
Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management.
Management of Food and Beverage Operations